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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another recipe I have not personally cooked but have tasted. My bunko buddy served this and we all loved it. Hope you do too. Ingredients:
2 tablespoons unsalted butter divided plus more to butterdish |
6 medium belgian endive |
2 tablespoons olive oil divided |
1/2 teaspoon granulated sugar |
1/2 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
3/4 cup chicken stock |
Directions:
1. Preheat oven to 350.
2. Butter a large baking dish.
3. Cut each endive in half lengthwise.
4. Heat 1 tablespoon each butter and olive oil in a large skillet over medium high heat.
5. When hot add as many endive as will fit without crowding cut side down.
6. Cook 4 minutes then turn with tongs to briefly brown the other side.
7. Transfer to buttered dish cut side up.
8. Continue with remaining endive adding more butter and oil as needed.
9. Season with sugar, salt and pepper.
10. Add chicken stock then cover tightly with foil and braise for 35 minutes.
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