Best 3 Sautéed Endive With Balsamic Butter Recipes

**Sautéed Endive with Balsamic Butter: A Symphony of Flavors**

Indulge in a culinary masterpiece that combines the delicate bitterness of endives with the richness of balsamic butter. This sautéed endive recipe offers a harmonious balance of flavors, textures, and colors, making it a delightful side dish or light main course. As you embark on this culinary journey, you'll discover variations of sautéed endives, each offering unique twists to tantalize your taste buds. From the classic combination of balsamic vinegar and butter to the tangy addition of lemon zest and capers, these recipes promise an explosion of flavors in every bite. Get ready to impress your family and friends with this versatile dish that showcases the beauty of simple, yet sophisticated cooking.

Let's cook with our recipes!

MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large Belgian endives
2 cups water
1 teaspoon sugar
1/2 lemon, juiced
2 teaspoons olive oil
12 large Maine sea scallops
Salt and pepper
4 ounces unsalted butter
2 teaspoons balsamic vinegar
1 teaspoon chopped Italian parsley
2 teaspoons diced tomatoes
1 teaspoon chopped shallots

Steps:

Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.

BRAISED BELGIAN ENDIVES

Braised Belgian Endives image

See how easy it is to make deliciously sweet and tender braised Belgian endives with this simple recipe. It can be cooked on the stove or in the oven.

Provided by Molly Watson

Categories Side Dish Dinner

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
10 to 12 Belgian endives
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/3 cup water, or chicken stock or white wine
Optional: 1 teaspoon sugar

Steps:

To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.)
Enjoy.

Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

Tips:

Choose the right endives: Look for firm, crisp endives with tightly packed leaves. Avoid any that are wilted or have brown spots.
Wash the endives thoroughly: Rinse the endives under cold running water to remove any dirt or grit.
Cut the endives properly: Cut the endives lengthwise into quarters or halves, depending on their size.
Use a large skillet: A large skillet will allow the endives to cook evenly and prevent them from overcrowding.
Cook the endives over medium heat: Medium heat will help to caramelize the endives and bring out their natural sweetness.
Don't overcrowd the skillet: If you overcrowd the skillet, the endives will steam instead of sautéing.
Stir the endives frequently: Stir the endives frequently to ensure that they cook evenly.
Add the balsamic vinegar and butter: Once the endives are softened, add the balsamic vinegar and butter. Stir to combine.
Serve immediately: Sautéed endives are best served immediately, while they are still hot and crispy.

Conclusion:

Sautéed endives with balsamic butter is a simple but delicious side dish that can be enjoyed with a variety of main courses. The endives are tender and slightly caramelized, with a hint of sweetness from the balsamic vinegar. The butter adds a rich, creamy flavor that complements the endives perfectly. This dish is sure to impress your guests, and it's easy enough to make for a weeknight meal. So next time you're looking for a healthy and flavorful side dish, give sautéed endives with balsamic butter a try.