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Braised Belgian EndiveRecipe : Braised Belgian Endive
Procedure :
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 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. |
