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Braised Stuffed Endive

Amy Albert and Scott Phillips

Servings: four.

This dish is a little involved, but the homey flavors are well worth the time. Choose plump heads of endive; you’ll get more generous slices. Use an ovenproof baking dish that isn’t glass.


  • 8 large heads Belgian endive
  • 5 slices lemon
  • 5 Tbs. butter
  • 1/2 cup chopped onion
  • 1/2 cup breadcrumbs from fresh Italian-style bread
  • 2 cups homemade or low-salt chicken broth; more as needed
  • 3/4 lb. lean ground pork
  • 1 clove garlic, minced
  • 5 Tbs. chopped fresh flat-leaf parsley
  • 1/4 tsp. dried thyme
  • 1 tsp. minced chives (optional)
  • Pinch nutmeg
  • 3/4 tsp. salt
  • Freshly ground black pepper
  • 1 egg, beaten
  • 2 Tbs. shelled pistachios
  • 1/2 cup grated Parmesan cheese

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 160
  • Sodium (mg): 970
  • Carbohydrates (g): 13
  • Fiber (g): 7
  • Protein (g): 27


  • Shave off the rough bottom of each endive head. Pull off any brown leaves and rinse the heads under cold water. Put the endive heads in a nonreactive steamer basket. Put the lemon slices in a pot that fits the steamer basket snugly, and add cold water to a depth of 1 inch. Bring the water to a simmer, put the steamer basket in the pot, and cover tightly. Steam until the stems are barely tender and the leaves are soft, 5 to 7 minutes. Set aside to cool.
  • Gently peel back the leaves of each steamed head of endive, making sure the leaves stay attached at the base, until you reach the less flexible leaves. Cut away the smallest of the central leaves, chop, and set aside. Cut off the core and discard.

    Stand steamed heads on end and peel the leaves down, keeping them attached at the base. Continue peeling until you get to the less flexible leaves and the core.

  • In a sauté pan over medium heat, melt 1-1/2 Tbs. of the butter and sauté the onion until soft. Transfer to a large bowl; add the breadcrumbs and 2 Tbs. of the broth. Add the chopped endive, pork, garlic, half the parsley, the thyme, chives, nutmeg, salt, pepper, egg, and pistachios. Stir gently until the ingredients are well blended. Sauté a small amount of stuffing, taste, and adjust the seasonings to the rest if necessary.
  • Heat the oven to 350°F. Mold about 1/4 cup of the stuffing into a sausage shape about 3 inches long. Repeat to make 8 sausage shapes. Position the stuffing inside the endive. Pull the leaves onto the stuffing one at a time, pressing to reassemble and secure the endive.

    Reassemble the heads of endive, pressing the leaves into the stuffing with your hands.

  • Butter a baking dish (not glass) that’s large enough to hold the endive in a single layer and arrange the stuffed endive in the dish. Heat the remaining broth to a simmer and add enough to the pan to come halfway up the endive (about 2 cups). Dot with 1-1/2 Tbs. butter. Cover the dish with buttered parchment or waxed paper and then a layer of foil. Bake for 35 minutes; the endive are done when an instant-read thermometer inserted into the stuffing registers 160°F.
  • Remove the baking pan from the oven. Spoon off most of the juices to a small saucepan, leaving a little in the baking pan. You should have at least 2 cups; add more stock if needed. Boil the juices, reducing to 1/2 cup; this will take a little while.
  • Meanwhile, position a rack about 3 inches from the broiler and heat the broiler. Sprinkle the endive with the grated cheese and broil until golden, rotating as necessary. With a sharp knife, slice the endive diagonally into 1-inch rounds. Swirl the remaining butter into the reduced juices, drizzle over the slices, and sprinkle with the remaining chopped parsley.


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Reviews (1 review)

  • morguene | 05/08/2010

    A nice different dish and nowhere near as involved as I thought it might be from the warning at the top of the recipe. Did find the filling a tad on the bland side though and added a quarter cup of additional parmesan cheese and about 2 tbsp of lemon juice to spice it up a bit before stuffing. Very pretty when plated.

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