Braised belgian endive

Yield: 4 servings

Measure Ingredient
8 mediums Heads Belgian endive
3 tablespoons Unsalted butter
2 tablespoons Flavorless cooking oil
½ cup Low-sodium chicken broth =OR=- Water
½ teaspoon Salt

CUT EACH ENDIVE IN HALF lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.) Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter.

Serve immediately.


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