Everyone Loves This Quick Endive Recipe Without the Heavy Béchamel!

Both kids and adults may grimace at the sight of endives showing up on the dinner table. Like Brussels sprouts, endives are not typically a household favorite. More than their smell, it’s their bitterness that tends to turn people off. Our brains, in a primitive and defensive reflex, still associate bitterness with “poison” and “danger”. This was originally for good reason, as many bitter substances in nature are indeed toxic, but this is not the case for endives, or “chicons” as they’re called in some regions.

Definitely edible, this variety of chicory falls into the category of winter salads and can be enjoyed both raw and cooked. The milder varieties feature white leaves with slightly yellowed edges. On the other hand, those with green tips, which have been more exposed to light, generally reveal a more pronounced bitterness.

However, a careful selection at the market isn’t enough to solve everything. To gain widespread acceptance at the dinner table, they need to be well-prepared—but not necessarily hidden under a mountain of béchamel and grated cheese! With this comforting recipe for caramelized endives with honey and balsamic from her mother, Belqis Valsan (@belqisvl) demonstrates that it’s possible to make peace with endives (even for those who have traumatic memories of school cafeterias) without even turning on the oven or reaching for a casserole dish.

Split 4 endives in half lengthwise. Then, melt 20g of butter (or ghee) in a skillet and place the endives cut-side down on the surface. Let them roast over medium heat, turning them regularly, until they are nicely browned and tender. Next, add 1 tablespoon of powdered sugar (like coconut sugar), 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and a handful of crushed walnut kernels. Once they are well caramelized, plate them on a bed of Greek yogurt and top with chopped chives and grated or shaved parmesan. “No more traumas,” concludes the Basque recipe creator. No more grimaces either!

In the end, these caramelized endives have everything needed to cheer up even the most reluctant eaters. The recipe is quick to prepare, requires little effort, and turns a shunned vegetable into a comforting dish. At the dinner table, there are no protests: the endives disappear without negotiation, and memories of school lunches fade away. It’s a simple and effective way to give this winter vegetable another chance… and to add a reliable recipe to your repertoire for evenings when you want to please without fuss.