Braised Fennel And Endive

• 2 heads Belgian endive (about 1/2 pound)
• 2 teaspoons olive oil
• 2 large garlic cloves, thinly sliced
• 2 medium fennel bulbs, halved lengthwise
• 1 cup canned vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Fennel fronds (optional)

1. Trim ends from endive. Cut endive in half lengthwise; set side.
2. Heat oil in a large ovenproof skillet over low heat. Add garlic, and saute 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.
3. Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.
4. Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400u0b0 for 30 minutes or until tender. Garnish with fennel fronds, if desired. Serve with beef, pork, or chicken.

endive, olive oil, garlic, fennel bulbs, vegetable broth, salt, pepper, fennel

Taken from www.myrecipes.com/recipe/braised-fennel-endive (may not work)