Balsamic Glazed Endive
Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
  • CourseSide Dish
Servings Prep Time
4People 5Minutes
Cook Time
10Minutes
Servings Prep Time
4People 5Minutes
Cook Time
10Minutes
Ingredients
  • 6-8 Endivescut in half, the long way, bottom in tact so they stay together
  • 1TBS Olive oil
  • 1Cup Broth
  • Salt and Pepper to taste
  • 1/8Cup Balsamic Vinegar
Instructions
  1. Place oil in a heavy sautee pan and warm of medium high heat.
  2. Place endive cut side down and brown for 1- minutes, until it gets brown on one side. Flip endives over and brown for 2 minute.
  3. Flip endive back to cut side down and add broth, salt and pepper and balsamic vinegar and lightly cover the pan and cook for 5 minutes.
  4. Remove lid and cook until the liquid has become thick and almost syrupy.
  5. Remove endive to a plate and pour sauce on top.