Braised Belgian Endive

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.