Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Heads Belgian endive 1/2 c Low-sodium chicken broth
3 tb Unsalted butter -=OR=- Water
2 tb Flavorless cooking oil 1/2 ts Salt

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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