Sweet-and-sour Belgian endive, pan-cooked: a refined side dish, light and surprising, a Mediterranean, vegan and flavorful recipe, perfect on its own but excellent to accompany meat mains, fish or cheeses. Belgian endive, with its slightly bitter flavor, transforms into a delicate and harmonious dish thanks to gentle cooking and the sweet-and-sour contrast of onions, olives and raisins. Seeds add crunch and make this simple preparation elegant, ideal even for a holiday table.
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Also take a look at these sweet-and-sour recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make sweet-and-sour Belgian endive with onions and olives
- 3 heads Belgian endive
- 2 red onions
- to taste salt
- to taste extra virgin olive oil
- 3 tbsp apple cider vinegar (or white wine vinegar, diluted with a little water)
- 1 tablespoon sugar (level)
- 2 oz Taggiasca olives (or black olives)
- 1.25 oz raisins
- to taste black pepper
- to taste mixed seeds (or pine nuts, pumpkin seeds, or sunflower seeds)
Tools
- Skillet
- Stovetop
Preparation of sweet-and-sour Belgian endive with onions and olives
Clean the Belgian endive by removing the base and the tougher outer leaves, then cut it into wedges lengthwise.
Heat a drizzle of oil in a large skillet and arrange the endive in the pan.
Lightly salt, cover with a lid and let cook over medium heat for about 10 minutes, turning gently, until it becomes tender and slightly golden. Transfer it to a plate.
In the same skillet add another drizzle of oil and add the thinly sliced onions with a pinch of salt. Cover and let them soften gently for a few minutes until they are soft and glossy.
Cover and let them wilt gently for a few minutes until they are soft and glossy.
Pour in the vinegar, then add the sugar and stir, letting it reduce and caramelize slightly. Add the raisins and olives.
At this point return the endive to the skillet, mix gently and let it soak up the flavors for a few minutes over low heat.
Turn off the heat, transfer to a serving dish and finish with a handful of mixed seeds.
Serve warm or at room temperature.
Storage, notes and tips
You can prepare it in advance: it’s even better the next day.
If you prefer a stronger flavor, slightly increase the amount of vinegar.
Perfect as a side for roasts, baked fish or as a complete vegetarian dish with toasted bread.
Sweet-and-sour Belgian endive can be stored in the refrigerator, in an airtight container, for 2–3 days.
Before serving, you can let it sit at room temperature for a few minutes or gently reheat it in a skillet.
Freezing is not recommended, as the endive would lose texture and flavor.
FAQ (Questions and Answers)
Can I prepare the sweet-and-sour Belgian endive in advance?
Yes, you can prepare it even the day before. Stored in the refrigerator, it will be even more flavorful.
Can I use another type of endive?
Yes, you can substitute Belgian endive with curly endive or escarole, adjusting the cooking times slightly.
Is sweet-and-sour Belgian endive suitable for a light diet?
Yes, it is a light side dish, high in fiber and low in calories, perfect for a balanced diet.
Can I remove the sugar from the recipe?
You can reduce it or replace it with honey or brown sugar for a more natural flavor.
What can I pair it with?
It pairs perfectly with roast meats, baked fish, eggs, fresh cheeses, or as a complete vegetarian dish.
