Seared Belgian Endive

Seared Belgian Endive

Do you say “en-dive” or “ahn-deeve”?  I always pronounce it “ahn-deeve” but that could be the French in me. However you pronounce it, this is the simplest cooked side dish that I know! Seared Belgian Endive is something I came up with after my time in France. It seems in France that this vegetable is much more popular than in the USA. They love to eat endive raw, chopped up in salads. It’s delicious! However, it’s also a tad bitter. I soon realized that by cooking the endive, the bitterness is significantly reduced and almost takes on a subtle sweetness. 

Endives are great for your gut too! The bitter qualities of endive lend itself well to stimulating and improving digestion.  They also contain lots of dietary fiber and fructo-oligosaccharides (FOS), which are excellent for feeding the good bacteria in your gut.  Endives are also a good source of plant-protein and are rich in potassium, vitamin A, vitamin C, vitamin K, and folate!

Note that there are white Belgian endive and red Belgian endive. Both work great for this recipe, however the red variety tends to be a little more bitter, in my opinion.

This Seared Belgian Endive recipe takes only minutes to prepare, requires just 3 ingredients, and tastes divine!


If you enjoy this recipe, please check out some of my other real food recipes!

Seared Belgian Endive cooked

Seared Belgian Endive

(AIP, Paleo, GAPS, SCD, Low FODMAP, Whole30, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free)


Prep time + Cook time: 10 minutes

Serves: 2



  • Heat a large skillet to medium heat and add the coconut oil to melt in the skillet
  • Trim the bottom ends off of the endive heads being careful not to cut too much off. You want them to still hold together.

Cut end off endive

  • Then cut the endive heads in half lengthwise

Endive cut in half lengthwise

  • Once the coconut oil is melted and the skillet is hot, swirl the coconut oil around to coat the bottom and sprinkle the salt evenly in the skillet
  • Place the endives into the skillet, cut side down, and cook for 5-7 minutes. No need to move or flip them, just let them sear peacefully.

cooking endive cut side down

  • When the cut sides are nicely browned and the uncut sides have started to soften, they are done!
  • Voila! Easiest side dish ever!

Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!

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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.

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