Braised Belgian Endive
low-sodium, or water
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.