The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

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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