Ingredients Jump to Instructions ↓

  1. 8 md Heads Belgian endive

  2. 3 tb Unsalted butter

  3. 2 tb Flavorless cooking oil

  4. 1/2 c Low-sodium chicken broth

  5. 1/2 ts Salt

Instructions Jump to Ingredients ↑

  1. 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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