Pan-seared Belgian endive is an easy, quick, and economical side dish. Belgian endive is delicious whether eaten raw like in the SALAD WITH BELGIAN ENDIVE or cooked as in this case in a pan, or you can make it BAKED or IN AN AIR FRYER. If you are looking for a side dish to prepare easily in a few minutes, then Belgian endive is just what you need, and it pairs perfectly with any type of main dish, be it meat or fish. Now let’s see how to make pan-seared Belgian endive, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing Pan-seared Belgian endive
- 4 heads Belgian endive
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper
How to prepare Pan-seared Belgian endive
Let’s start preparing the Belgian endive in a pan. Clean the heads of endive, remove any bruised outer leaves, and wash them under running water. Cut each head into 4 parts, and if the head is large, I recommend cutting each quarter in half.
Place a pan on the stove, add a drizzle of extra virgin olive oil, and lay down the Belgian endive. Cook it for 15 minutes, turning occasionally for even cooking.
When the Belgian endive is ready but still crunchy, remove it from the heat, season with salt and pepper, and serve hot.
How to store Pan-seared Belgian endive
You can store Belgian endive in the refrigerator for 2/3 days. You can also freeze it for a few months, then just thaw and enjoy.
