Braised Endive

Belgian endive braised with diced apple and walnut oil is a refined side dish that takes almost no effort. The endive’s pleasant bitterness softens during cooking while the apple adds natural sweetness, and walnut oil brings a toasty, nutty richness that regular cooking oils can’t match.

Everything except the vinegar and parsley goes into the skillet together with half a cup of water. The covered simmer steams the endive until tender, then you remove the lid and let the water evaporate. Five more minutes of uncovered cooking concentrates the flavors and lets the endive and apple start to caramelize in the walnut oil.

The apple cider vinegar goes in right at the end. That last-second splash of acidity brightens everything and balances the bitterness of the endive and the sweetness of the apple. Adding it earlier would cook off the sharpness.

Lemon juice serves a different purpose here. It goes in at the start to prevent the apple from browning and to add a subtle citrus backbone to the braising liquid.

Chef Tips

• Slice the endive into rings for even cooking. Whole or halved endive needs much longer braising time.
• Use real walnut oil, not walnut-flavored oil. Two teaspoons is enough to perfume the whole dish.
• Red Delicious apples hold their shape during cooking better than softer varieties like McIntosh.
• Serve alongside roasted pork, duck, or a simple grilled fish.

Variations

• Blue cheese finish: Crumble a tablespoon of blue cheese over the braised endive before serving. The funky cheese and bitter endive are a classic Belgian pairing.
• Pear swap: Replace the apple with a ripe Bosc pear for a more floral, autumnal variation.