Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pan-Roasted Endive
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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Directions
- Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
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