Recipe - Braised Belgian Endive

8 md Heads Belgian endive
3 tablespoon Unsalted butter
2 tablespoon Flavorless cooking oil
One half cup Lowsodium chicken broth
=OR= Water
One half 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. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini