8 medium heads Belgian endive
3 tablespoons unsalted butter
2 tablespoons flavorless cooking oil
1/2 cup low-sodium chicken broth or water
1/2 teaspoon 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.
Makes 4 servings.
Source: Kreatieve Keuken