Buttery Braised Belgian Endive

1. 1

   Preheat the oven to 400 u00b0F.

2. 2

   Trim the ends of the endive and remove any discolored outer leaves. Cut in half lengthwise, and season the cut side of the endive lightly with sea salt.

3. 3

   Melt the butter in a large cast-iron skillet over medium heat. Add the endive, cut side down, and cook until golden, 2 to 5 minutes. Place the endive, browned sides up, in a large, shallow baking dish. Add the cream, garlic, and rosemary sprigs to the dish. Season lightly with sea salt and freshly cracked black pepper. Cover tightly with foil and bake for 20 minutes, or until the endive are tender. Drizzle with the lemon juice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.