Braised Belgian Endive

Serves:

Ingredients:

8 md Heads Belgian endive
3 tb Unsalted butter
2 tb Flavorless cooking oil
1/2 c Low-sodium chicken broth
-=OR=- Water
1/2 ts Salt

Method:

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.