| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Belgian | Vegetables | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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