Braised Belgian Endives with Bacon: a slow, silky childhood dish, kept clean

Endive starts out sharp, almost bitter, and a long, slow braise turns it sweet and silky. That transformation is most of the pleasure here. You lay the endives in the pan, salt them, scatter the bacon if you are using it, cover, and let time do the real work while you go do something else.

This is a heritage dish, simple enough to make on any night, and it stays fully within this way of eating as written. Belgian endive is a source of fiber and folate, and the long, gentle cook makes it easier on digestion than raw crucifers can be. A little bacon, chosen clean-label and nitrate-aware, adds richness and a small source of protein, and the dish pairs naturally with any roasted meat or poultry you already have planned.

There is something honest about cooking a dish someone's grandmother actually made. Set the table, spoon the endives in their own drippings, and let a simple vegetable, tended with care, be part of the meal.

Ingredients

• 8 Belgian endives
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 3 slices bacon, cut into matchsticks (optional; choose a clean-label, sugar-free, nitrate-aware bacon for strict AIP)

Method

Trim the base of each endive, peel off any blemished outer leaves, then rinse and pat the heads dry.

Oil a large skillet and warm it over medium heat. Lay the endives in a single layer, salt them, and scatter the bacon matchsticks around them.

Cover the pan and braise for about 45 minutes, turning the endives occasionally, until they are tender and pale green.

Just before serving, roll the endives through the drippings in the pan so they pick up the rendered fat.

Instant Pot variation

Use the Saute function to crisp the bacon and lightly color the endives, then add a small splash of broth or water, lock the lid, and pressure-cook briefly to soften them, releasing pressure and finishing on Saute to roll them in the drippings. Pressure-braise time is untested here, so start short and check for the tender, pale-green texture before serving.

*Adapted from a-squirrel-in-the-kitchen*