Braised Belgian Endive with Smoked Bacon and Mustard Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Belgian endive is slowly braised with smoky bacon and finished with a tangy mustard cream sauce, capturing flavors inspired by Flemish cuisine. This French-inspired vegetarian recipe, ready in about 40 minutes, pairs Belgian endives, smoked bacon slices, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 French cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim and halve 6 Belgian endives lengthwise. In a large skillet, melt 3 tbsp unsalted butter over medium heat and add 4 chopped smoked bacon slices. Sauté for 4 minutes until the bacon is crisp and fragrant.
  2. Step 2: Add 2 finely minced shallots to the skillet and cook for 2 minutes until softened and translucent.
  3. Step 3: Place the halved endives cut side down into the skillet. Pour in 1/2 cup dry white wine and 1 cup chicken broth, then cover and simmer over low heat for 15 minutes until the endives are tender.
  4. Step 4: Remove the endives carefully and set aside, keeping warm. Increase heat to medium and reduce the cooking liquid by half, about 5 minutes.
  5. Step 5: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, cooking for 2 minutes until the sauce thickens and coats the back of a spoon. Season with salt and freshly ground black pepper to taste.
  6. Step 6: Return the endives to the skillet, spoon the sauce over, and warm through for 2 minutes.
  7. Step 7: Transfer to a serving dish and garnish with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Braised Belgian Endive with Smoked Bacon and Mustard Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Belgian Endive with Smoked Bacon and Mustard Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep belgian endives from drying out.

Can I substitute ingredients in Braised Belgian Endive with Smoked Bacon and Mustard Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Belgian Endive with Smoked Bacon and Mustard Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Belgian Endive with Smoked Bacon and Mustard Sauce?

French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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