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 tbsp olive oil
4 heads California Endive, halved lengthwise
Salt and pepper to taste
Brown Butter Sage Sauce:
3 tbsp salted butter
8 to 10 fresh sage leaves
1/4 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.
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Love the idea of caramelizing endive. I've only eaten it in salads.
I couldn't agree with you more, browned butter makes everything better. This sounds amazing.
What an incredible use for endive!! Love the brown butter!
Oh Carolyn this sounds incredible! Love the browned butter and sage sauce! Perfect pairing with the Endive!
Beautifully presented dish 😀
Cheers
Choc Chip Uru
I'd never thought about eating endive in this way, but it sounds so delicious!
There is definitely something to be said for the KISS principle – and this dish is proof of that!!! Brown butter and endive – simple and sublime!!
Yumm! Endive has become a staple in my kitchen. I have year-round access to my backyard sage plant (living in Calif's mild climate). I even make browned butter sage and refrigerate it for later use. The sagey flavor is what I love, and don't have to have the crispy sage leaves.
Such a scrumptious recipe! I am loving that brown butter sage sauce. Yum!
Definitely going to make this, I love endive and the brown butter sage sage, yumm.
Your sauce sounds delicious! It's great when a simple recipe can completely change an ingredient.
What a lovely dish. Looks so simple too. Thank you very much for sharing it!
Hi Carolyn,
This is pure genius! Plus, I think you've discovered a whole new line of skin care products (Browned Butter Body Wash!). We eat a lot of endive too, and any recipe that is both delicious and simple is sure to become a favorite. Can't wait to try it!
Best,
Casey
Anything is delicious as long as it is combined with butter. The recipe is simple but the outcome is perfect and elegant. How I wish I could also do such things.VZ 58
This looks scrumptious!
Anything with brown butter is going to be incredible, but endive is going to be truly special. This looks amazing Carolyn! Thanks for the inspiration!
I adore Belgian endive! It has such a unique, wonderful flavor. I've never had it caramelized and can only imagine how good that is. Your dish looks terrific. I guess I don't really have the same issue of coming up with new, fancy dishes since mine are dreamed up for me (lucky me). 🙂
Oooh. I don't think I've ever had endive any way but fresh and I'm kicking myself now! This looks amazing, especially with the brown butter. I would bathe in it too if I could. SO good.
This is my kind of side dish, Carolyn…simple but so elegant and delicious. I love this!
Sometimes simple is best…and this simple dish packs a whollop of a punch! They sound marvelous!!!