Recipes / Braised Endive, Escarole, or Radicchio

Braised Endive, Escarole, or Radicchio

Published January 31, 2024

Endive makes the tidiest dish, but the other options taste just as good. The croutons add a terrific crunch here, though they’re not essential.

Photo: Burcu Avsar and Zach DeSart
Photo: Burcu Avsar and Zach DeSart

Other vegetables you can use: just about any bitter green like romaine lettuce, bok choy, cabbage, or Brussels sprouts, halved or chopped accordingly.


Make The Recipe!

Braised Endive, Escarole, or Radicchio

Prevent your screen from going dark

Makes 4 servings 1x

Time about 1 hour



  • 3 tablespoons olive oil
  • 4 Belgian endives, trimmed at the base and damaged leaves removed; 2 heads radicchio, trimmed and halved; or about 1 pound escarole, roughly chopped
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 1 teaspoon fresh lemon juice or white wine vinegar
  • 1 cup Croutons, chopped up a bit, optional


  1. Put the oil in a skillet with a lid over medium heat. When it’s hot, add the endives and cook, turning once or twice, until they begin to brown, 5 to 10 minutes.
  2. Add the stock and sprinkle with salt and pepper. Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 45 minutes. Uncover and turn the heat up a bit to evaporate any remaining liquid.
  3. Drizzle with lemon juice, garnish with Croutons if desired, and serve hot, warm, or at room temperature.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition 

Recipe variations

Braised Endive with Orange Juice
The orange juice caramelizes beautifully, adding a rich sweetness: Substi- tute butter for the olive oil if you like, and orange juice for the stock. Add 2 tablespoons brown sugar with the orange juice. Omit the lemon juice or vinegar.