Braised Fennel and Endive



4 servings (serving size: 1 endive half and 1 fennel half)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 42 %
Fat 2.9 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 3.3 g
Carbohydrate 7.6 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 353 mg
Calcium 97 mg


2 heads Belgian endive (about 1/2 pound)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 medium fennel bulbs, halved lengthwise
1 cup canned vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
Fennel fronds (optional)


Trim ends from endive. Cut endive in half lengthwise; set side.

Heat oil in a large ovenproof skillet over low heat. Add garlic, and sauté 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.

Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.

Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400° for 30 minutes or until tender. Garnish with fennel fronds, if desired. Serve with beef, pork, or chicken.

Linda Romanelli Leahy,

Cooking Light

January 1995
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