Recipe by Cooking Light January 1995


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

62 calories; calories from fat 42%; fat 2.9g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 3.3g; carbohydrates 7.6g; fiber 0.5g; iron 2.8mg; sodium 353mg; calcium 97mg.