Braised Belgian Endive with Orange

A shallow bowl with endive braised in orange sauce, served with slices of raw endive and orange segments.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 20 minutes

Total Time: 40 minutes


  • 4 Belgian endive

  • 1 large orange

  • Extra-virgin olive oil

  • ½ cup vegetable stock

  • Pinch fennel seeds

  • Fine sea salt

  • Bronze fennel fronds and flowers, optional for garnish


Halve 3 of the endive lengthwise and trim the core ends. Set to the side. Slice the remaining endive crosswise and put in a small bowl.

Cut the orange in half. Remove the peel from one half and chop the flesh. Add the flesh to the bowl with the sliced endive.

Heat a film of olive oil over medium to medium-high heat in a sauté pan. Add the halved endive, cut-side down, and cook until golden brown, 2 to 3 minutes.

Add the juice from the remaining orange half into the pan. Add the vegetable stock, fennel seeds, and a generous pinch of salt. Bring the liquid to a simmer, lower the heat, cover, and gently simmer until the endive are tender but not too soft, 15 to 20 minutes.

Spoon some of the pan liquid onto a rimmed platter or bowl. Arrange the braised endive on the platter, and top with the sliced endive and orange. Spoon a bit more liquid on top, if you like. Garnish with the fennel fronds and flowers. Serve warm.