Braised Endives

Back Story


  • 650 ml (2 ¾ cup) white wine vinegar
  • 120 g (1/2 cup) white sugar
  • 15 g (1 tbsp) sprigs of thyme
  • 250g (4 pc) cut length wise in half, endives
Braised Endives

This is the number 1 selling side at Branca, really easy and tasty. Braised vegetables during the cold holidays are great but most can be heavy and usually full of fat and cream. The endives have a naturally bitter flavor but the burnt sugar gives a perfect balance. It is a healthier option when eating all that turkey during the holidays.


Pour sugar into a large sauté pan. Make sure the sugar is evenly spread in the pan. Turn the heat to medium high and allow the sugar to melt. Carefully lay the endive on to the melted sugar, flat side down. Continue to cook until you see the sugar around the endive turn dark golden brown. Add the white wine vinegar and thyme. Turn your heat down to medium. Cover and simmer for 8 minutes. Check regularly to make sure the liquid has not completely evaporated. The liquid should be half way up the sides of the endive. When endives feel tender, remove cover and let liquid reduce by ¾.