Skip to Content

Braised Endive with Gruyere

This is an excellent side dish for roasted chicken, pork and roast beef.

Serves 6

  • 6 – 8 Windset Farms™ Vivo™ Belgian Endives root end in tact and halved lengthwise
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon lemon zest
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 1 shallot, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup chicken stock
  • 1 cup panko bread crumbs*
  • 1 cup Gruyere, finely grated
  • 2 teaspoons fresh thyme, finely chopped


  1. In a large sauté pan, heat the butter and the olive oil over medium heat. Add the shallots and sauté for 2 minutes. Add the lemon juice and cook for another 2 minutes. Add the Vivo™Belgian Endives, cut side down, in one layer. Add the sugar and salt and the chicken stock. Bring the stock to a simmer and cover the pan for 10 minutes or until the Vivo™ Belgian Endives are fork tender.
  2. Remove the Vivo™ Belgian Endives and place in an 11" x 8" baking dish. Reduce the remaining chicken stock to a syrupy consistency and pour over the Vivo™ Belgian Endives.
  3. In a small bowl, mix together the Gruyere, lemon zest, fresh thyme and panko. Sprinkle the breading over top of the endives and broil for 4 – 5 minutes, or until lightly browned.

*Panko is a Japanese rice crumb available in the Asian section of most grocery stores.