Danny Kim
Hands-On Time
10 Mins
Total Time
20 Mins
Serves 8

How to Make It

Step 1

Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the endive, cut-side down, and mustard seeds. Cook until golden brown, 4 to 6 minutes. Add the chicken broth and wine. Cook, covered, over low heat until the endive is tender, 10 to 12 minutes more.

Step 2

Stir in the remaining 2 tablespoons of butter and ½ teaspoon each salt and pepper. Top the endive with the sauce. Serve warm.

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