Cooking Light JANUARY 1995
Trim ends from endive. Cut endive in half lengthwise; set side.
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.
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.
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.
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