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Braised Fennel and Endive

Yield 4 servings (serving size: 1 endive half and 1 fennel half)

Ingredients

  • 2 heads Belgian endive (about 1/2 pound)
  • 2 teaspoons olive oil
  • 2 large garlic cloves, thinly sliced
  • 2 medium fennel bulbs, halved lengthwise
  • 1 cup canned vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fennel fronds (optional)

Nutrition Information

  • calories 62
  • caloriesfromfat 42 %
  • fat 2.9 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 3.3 g
  • carbohydrate 7.6 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 353 mg
  • calcium 97 mg

How to Make It

  1. Trim ends from endive. Cut endive in half lengthwise; set side.

  2. Heat oil in a large ovenproof skillet over low heat. Add garlic, and sauté 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.

  3. Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.

  4. Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400° for 30 minutes or until tender. Garnish with fennel fronds, if desired. Serve with beef, pork, or chicken.