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Braised Fennel and Endive

Braised Fennel and Endive

Cooking Light JANUARY 1995

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 42%
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.3g
  • Carbohydrate: 7.6g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 353mg
  • Calcium: 97mg

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Braised Fennel and Endive Recipe