Braised Belgian Endive
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
belgian endive
medium heads |
*
|
| 3 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
vegetable oil
cooking |
|
| ½ | cup |
chicken broth
low-sodium, or water |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
belgian endive
medium heads |
*
|
| 45 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
vegetable oil
cooking |
|
| 118 | ml |
chicken broth
low-sodium, or water |
|
| 2.5 | ml |
salt
|
|
Directions
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.
