This recipe is incredibly simple and in being so, is also incredibly good. I’ve been fortunate to receive several shipments of California endive, and fortunately, they last a good while in the refrigerator if stored properly. But I don’t like to let this fresh, healthy vegetable languish too long and I was racking my brains for something different to do with them. Of course, my brain went all fancy-schmancy, trying to think of gourmet dishes with lots of ingredients. But I have come to love endive for the simplicity of its flavour, the crispness, the slight bitterness, the nuttiness that comes out when it is cooked. I honestly can’t tell you the wherefors and the whys of how this recipe came to me. It just did, and I instantly recognized it as a good idea. Let’s face it, anything with browned butter is a good idea. And I just knew that the nuttiness of the sauce would complement the nuttiness of the caramelized endive.
The Results: Do I really need to give you a results section for this one? Really? Because as I said, anything with browned butter is a good idea. I’d bathe in browned butter if I could. But yes, this was an excellent, simple little dish and really a great way to showcase the caramelized endive. The sage got all nice and crispy, too, which was an unexpected bonus in my eyes. And oh, the browned butter. Really, it was heaven, picking up the endive with my fingers and practically sucking the sauce out from between the leaves. I could have eaten the whole recipe on my own. I didn’t offer it to my children at all, but my husband, who heretofore hasn’t been a huge fan of cooked endive, was fully enamoured of this recipe as well. A simple, fast, delicious side dish easy to make and immensely gratifying. Pair it with anything you want, I don’t care…just make it!
This is a sponsored post written by me on behalf of Discover Endive. All opinions expressed are mine.
Caramelized Endive with Brown Butter Sage Sauce
Caramelized Endive:
2 tablespoon olive oil
4 heads California Endive, halved lengthwise
Salt and pepper to taste
Brown Butter Sage Sauce:
3 tablespoon salted butter
8 to 10 fresh sage leaves
¼ cup freshly grated Parmesan cheese
For the caramelized endive, heat oil in medium skillet over medium high heat until shimmering. Place endive in skillet, cut-side down and cook until nicely browned, about 5 minutes. Carefully turn endive and cook another 2 to 3 minutes, until tender. Remove from skillet to a platter and tent with foil.
For the sauce, melt butter and in skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 to 4 minutes. Drizzle over endive and sprinkle with grated parmesan. Serve immediately.
Laura cooley says
Ha! I love Belgian endive; have some in the fridge; love browned butter; and made a brown butter w fresh sage tonight for butternut squash recipe. I also do not share when I carmelize the endive, I’ve been cooking it at low heat for much longer. And didn’t manage to get the sage crispy this time. Thanks for the recipe, I’m trying it tomorrow!
Jamie says
We make endives like this often and in fact I made them last night to put in a gratin. Lovely!
Jill Mant says
I hate to run but am starting to see how it might be worth it so you can indulge in a yummy treat like this! Beautiful dish!
spiciefoodie says
I love simple recipes, and there are many in my repertoire. But I am also a naturally curious person, so I experiment with flavors and food alot. Your endives look delicious. I haven't cooked them myself yet. Thanks for sharing.
AvocadoPesto says
This sounds delicious. I recently bought endive for the first time and have been looking for recipes to try it out with!
Priscilla@ShesCookin says
Browned butter and sage sauces are heavenly and it would surely convert many an endive skeptic. I'm a believer in simple = sensational! Thanks for the inspiration 🙂
The Harried Cook says
I love brown butter sage sauce! Actually I like brown butter on anything 🙂 This sauce sounds heavenly with caramelized endives… Yum! Lovely pictures and plating, Carolyn!
Terra says
I love sage, this sounds lovely! And looks gorgeous! I am a simple girl too, but when it comes to recipes…it is more fun to make them more involved, LOL! Hugs, Terra
City Share says
We are not up to anything too fancy these days, so this is right up our alley. Thanks.
Comfort of Cooking says
Fancy schmancy and super flavorful dish, Carolyn! These endives are so elegant and look perfectly cooked. Lovely job!
Outlander Kitchen says
The title made me swoon! Cooked endive has got to be (for me) one of the greatest under-discovered vegetables of our time. Dramatic? Maybe…but just look at that stuff on the plate. It's singing! Theresa
Pâte à Chew says
This looks AMAZING! What a great dish. And yes, I'm sure many of us would like to also bathe in brown butter 🙂
Erin says
I've never had endive before. With browned butter is prob the place to start!
Alison Lewis says
omg I love this great combination!
Emily @ Life on Food says
You're right these are simply but they look delicious. I am not too familiar with using endives in the kitchen but I think I can handle this recipe.
Jill Colonna says
Carolyn, in France we serve a Belgian version which is endives carmelized in butter, sugar and lemon but I'm loving your version with the sage. Absolutely delicious! Love the photo.
Lora @cakeduchess says
Fabulous way to eat endive, i love brown butter and sage sauces usually with pasta. This is healthy and tasty.
kitchenarian says
I've never cooked endive before. This looks so good, and when you top it with browned butter it is a winner!
happywhennothungry says
This looks delicious! That brown butter sauce sounds amazing!
Lynn says
Anything with browned butter is always good. I know what you mean about overlooking the simple things, it's good to go back to basics every once in awhile.