Braised Endive
Print This Recipe

---

DON'T USE an iron skillet, or the endive will turn black. INGREDIENTS 8 small endive 3 tablespoons butter Chicken broth Salt Wash the endive and cut off any discolored spots. Split them lengthwise if they are large; leave them whole if they are small. Sauté them in the butter for about 5 minutes, then add about 1/2-inch of broth. Cover and cook slowly until just tender when pierced with the tip of a sharp knife, about 20 minutes. Arrange the endive in a serving dish. Boil the cooking liquid rapidly until it is reduced to just a few tablespoons. Add salt to taste. Pour over the endive and serve. Makes 4 servings