Sautéed Endive With Balsamic Butter

Recipe from Meike Peters

Adapted by Florence Fabricant

Sautéed Endive With Balsamic Butter
Rikki Snyder for The New York Times
Total Time
20 minutes
Rating
5(233)
Notes
Read community notes

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down. —Florence Fabricant

Featured in: Review: ‘Mozza at Home’ and ‘Eat in My Kitchen’

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Ingredients

Yield:2 to 4 servings
  • 1tablespoon extra-virgin olive oil
  • 3medium-small heads Belgian endive, trimmed, halved vertically
  • Fine sea salt
  • 2tablespoons good-quality balsamic vinegar
  • 3tablespoons unsalted butter, in small pieces
  • Pinch of sugar
  • Coarsely ground black pepper
  • 3tablespoons fresh marjoram or oregano leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

124 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.

  2. Step 2

    Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.

  3. Step 3

    Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Ratings

5 out of 5
233 user ratings
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Private Notes

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Cooking Notes

ferguson

Forget the endive and the herbs and maybe the other diner. Just stand there with a spoon and eat the basalmic butter out of the pan. This was unbelievably delicious. It would make almost anything taste better.

Thomas Burke

I prepare an almost identical dish with endive on the grill. Briefly microwave the endive (1/2 power for 1 minute), and then grill following rest of the recipe. The brief time in the microwave provides a more custard-like interior without burning the outer leaves. This also works very well with radicchio.

Peter

I've been reducing balsamic vinaigrette in various ways for many years, yet somehow I never came across the butter and balsamic combination. My life is changed from this day forward. I can even see this used for popcorn. Different herbs is a world I'd love to explore with this combination as well. On an endive note, I found that this saute approach leaves too much water that dilutes the sauce once you start cutting into the endives and eating them. Perhaps baking the endives first?

Mary Ann

To combat the watery endive issue mentioned by a reviewer, I either cook on the bbq or inside on a grill pan.

Carrie

For three halved endive, a tablespoon of butter and a tablespoon of balsamic glaze is perfect. Didn’t need sugar. Brown endive, remove them, add balsamic glaze and butter to hot skillet for few seconds until bubbly, pour over endive. Garnished with oregano. Spectacular.

Tina

This turned out wonderfully! I’m on an endive kick in salads and really wanted to cook it, so this was perfect!

Shelby

Tasty. Not sure if I trimmed/cooked the endives correctly (never had them before outside of a salad) because they were a bit tough. Maybe would try roasting next time. The balsamic butter is delish, and you definitely don't need all of it because it can get over-powering if you just dump all it all on the endives (which I did because it was so good).

Peter

I've been reducing balsamic vinaigrette in various ways for many years, yet somehow I never came across the butter and balsamic combination. My life is changed from this day forward. I can even see this used for popcorn. Different herbs is a world I'd love to explore with this combination as well. On an endive note, I found that this saute approach leaves too much water that dilutes the sauce once you start cutting into the endives and eating them. Perhaps baking the endives first?

ferguson

Forget the endive and the herbs and maybe the other diner. Just stand there with a spoon and eat the basalmic butter out of the pan. This was unbelievably delicious. It would make almost anything taste better.

Thomas Burke

I prepare an almost identical dish with endive on the grill. Briefly microwave the endive (1/2 power for 1 minute), and then grill following rest of the recipe. The brief time in the microwave provides a more custard-like interior without burning the outer leaves. This also works very well with radicchio.

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Credits

Adapted from “Eat in My Kitchen” by Meike Peters (Prestel)

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