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Recipe: Seared endive

Serves 4

Medically reviewed on Sep 20, 2018

Dietitian Tip

There are three main varieties of endive — Belgian endive, curly endive and escarole. This recipe calls for Belgian endive.


  • 1 tablespoon water
  • 8 heads of Belgian endive, washed and halved
  • Juice from 1 lemon
  • 1/4 teaspoon salt
  • Ground black pepper, if desired
  • 2 tablespoons chopped fresh parsley


In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.

Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.

Nutritional Analysis (per serving)

Serving Size2 heads
Carbohydrate5 g
Cholesterol0 mg
Fiber3 g
Protein1 g
Sodium150 mg
Monounsaturated FatTrace
Saturated FatTrace
Total FatTrace

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