If you’re a lover of Belgium endive and it’s pleasantly bitter flavor, then you are in luck! You’ll love it braised and bathing in the sweet juicy awesomeness of blood oranges and pomegranates — both of which help balance out its edge. This side dish has a fantastic array flavors, colors and textures — perfect for pulling us out of the doldrums of winter. Plus it’s chocked full of vitamins A, B complex, C and beta-carotene which boosts you immune system booster exactly when you need it — during winter months!

Braised Belgium Endive is also delicious!

I almost only ever eat endive raw in salad, but actually a little heat softens it’s bitter edge just a tad — perhaps just enough to get you to try it this winter.
Chicorée gebraten mit Blutorange und Granatapfelkernen von Elle Republic

By the way, have a headache or muscle cramping? Well, one head of endive has more than 50% the amount of potassium found in a banana! Okay, there is some controversy around bananas and headaches, but muscle spasms are definitely a symptom of low potassium. I don’t know if it works for everyone, but I swear eating a banana (albeit a greenish banana) has always cured these type of ailments for me. Ask any runner, pretty sure they’ll agree. So, let’s give it up for endive as well!

5 from 1 vote

Braised Belgium Endive with Blood Oranges and Pomegranate

You’ll love this braised Belgium endive as it's bathing in the sweet juicy awesomeness of blood oranges and pomegranates – let's balance its edgy bitter flavor.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 259 kcal
Autor Elle


  • 3-4 heads Belgium endive, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup water (60 ml)
  • 2 blood oranges, peeled and segmented
  • chives, garnish
  • shaved parmesan, for serving

For the dressing:

  • seeds from 1 pomegranate
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon
  • pinch of cane sugar
  • sea salt and freshly ground pepper to taste


  1. In a large skillet bring the olive oil and water to a simmer over medium heat.
  2. Add endives in a single layer to the pan and braise, turning occasionally, until the cores start to give way when pierced with a knife, about 8 minutes.
  3. Increase heat to medium high and cook, turning occasionally, until the endives are slightly golden brown, about 5 minutes more.
  4. Meanwhile, in a medium saucepan, heat olive oil over medium heat, add the pomegranate seeds and sauté for 1 minute. Add the lemon juice, salt, pepper, and sugar. Set aside and let cool to for a moment.
  5. Transfer the endive to a serving platter, top with the orange segments and spoon over the pomegranate dressing. Garnish with the chives and parmesan. Season with sea salt and pepper. Enjoy!

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