Title: Braised belgian endive
 Categories: Vegetables
      Yield: 4 Servings
 
      8 md Heads Belgian endive
      3 tb Unsalted butter
      2 tb Flavorless cooking oil
    1/2 c  Low-sodium chicken broth
           -=OR=- Water
    1/2 ts 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.