Braised belgian endive
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK