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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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