Braised Belgian Endive

• 8 each belgian endive medium heads
• 3 tablespoons butter, unsalted
• 2 tablespoons vegetable oil cooking
• 1/2 cup chicken broth low-sodium, or water
• 1/2 teaspoon salt

1. Cut each endive in half lengthwise and set aside.
2. Heat the butter and oil in a large skillet over medium heat on the stove.
3. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes.
4. Turn endives and brown the other side, about 4 minutes.
5. (Do this in two batches, if necessary.)
6. Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes.
7. Transfer the endive and its juices to a serving platter.
8. Serve immediately.

butter, vegetable oil cooking, chicken broth, salt

Taken from recipeland.com/recipe/v/braised-belgian-endive-5862 (may not work)