Endives au beurre is a traditional dish originating from France. The dish is usually made with a combination of endives, butter, salt, and lemon juice. The endives are wiped with a cloth and placed into an earthenware casserole with butter. The combination is cooked over medium heat or in the oven.

Near the end of cooking, the butter should be used up and the endives golden brown and soft. The endives are seasoned with salt and a squeeze of lemon juice, and endives au beurre are then served hot as a standalone dish or as an accompaniment to meat dishes.