Braised Endive with Chestnuts in Brown Butter

Name: Braised Endive with Chestnuts in Brown Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 6 tablespoons unsalted butter; 10 heads endive, halved; One 14.8-ounce jar cooked and peeled chestnuts; 1 bunch fresh sage; 2 tablespoons sherry vinegar; Salt and pepper

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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6 tablespoons unsalted butter

10 heads endive, halved

One 14.8-ounce jar cooked and peeled chestnuts

1 bunch fresh sage

2 tablespoons sherry vinegar

Salt and pepper

Directions

Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.