Recipe courtesy of Curtis Aikens

Braised Belgian Endive

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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3 tablespoons unsalted butter, divided

4 Belgian endives, sliced in half, lengthwise

Salt and pepper

1 1/2 cups vegetable stock


  1. In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

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