25 minutes
A simple yet elegant dish featuring Belgian endive braised in butter and chicken broth.
Belgian Endive, trimmed, halved lengthwise
each
to taste
Unsalted Butter, melted
tablespoons
cups
1. Prepare the Belgian Endive
Trim the root ends of the Belgian endive and remove any discolored leaves. Cut each endive lengthwise and season the cut sides with a pinch of salt.
2. Brown the Endive
Melt 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Place the endive halves cut side down in the skillet and allow them to brown until they are nicely golden. If the pan starts to blacken, add a bit more butter to prevent burning.
3. Braise the Endive
Transfer the browned endive halves to a baking dish, arranging them cut side up in a single layer. Pour enough chicken broth into the dish to reach a depth of about half an inch.
4. Bake the Endive
Cover the baking dish with a lid or aluminum foil and place it in a preheated oven at 400°F. Bake the endive for about 20 minutes, or until the cores are tender when pierced with a knife.
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