Today’s recipe, a tasty side dish: Belgian endive stewed with olives, is simple to make and ideal to accompany meat main courses or to serve with baked ricotta.
The slightly bitter taste of endive pairs wonderfully with olives and salt-packed capers. If you’re adventurous like us and want a spicy touch, add some finely chopped chili pepper—you’ll see how delicious it is.
If you like Belgian endive, below I’ll leave some other tasty ideas to prepare it, and then right after the photo we’ll discover how to make Belgian endive stewed with olives!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Belgian endive stewed with olives
- 1.1 lb Belgian endive
- 1 clove garlic
- 3 oz Taggiasca olives
- 1 oz salt-packed capers
- 2 pinches salt
- 2 tbsp extra virgin olive oil
- to taste chopped parsley
- to taste chili pepper
Preparation Belgian endive stewed with olives
To prepare Belgian endive stewed with olives, first rinse the capers several times under cold running water to desalinate them, then pat them dry.
Peel the garlic clove and crush it with the palm of your hand; place it in a wide, high-sided skillet and sauté it for a few minutes with the extra virgin olive oil.
Cut the Belgian endive in half and then separate the leaves, or cut it in half again so you have quarters that will cook faster.
We separated the leaves because afterwards we used the stewed Belgian endive to top bruschetta.
When the garlic begins to brown, add the Belgian endive, season with salt, and toss so it absorbs the garlic-flavored oil.
Let it wilt for 4 or 5 minutes over high heat, then add 3 tablespoons of water, reduce the heat, cover with a lid, and cook for another 10 minutes.
After that time, remove the lid, raise the heat, and stir the capers and olives into the skillet; if desired, add finely chopped chili pepper and let everything sauté together.
Once the cooking liquid has reduced and the endive is soft but not falling apart, sprinkle with freshly chopped parsley.
Plate, drizzle with the cooking juices, and serve hot or at room temperature.
How to store Belgian endive stewed
You can store it in the refrigerator, well sealed in an airtight container, for 2 days.
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