What you Need
What to do :
- 8 medium heads Belgian endive
- 3 tablespoons unsalted butter
- 2 tablespoons flavorless cooking oil
- 1/2 cup low-sodium chicken broth or water
- 1/2 teaspoon salt
What to do :
- 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