6 tablespoons (3/4 stick) unsalted butter, cut into pieces
4 heads endive, halved
1 tablespoon mustard seeds
1/2 cup low-sodium chicken broth
3 tablespoons dry white wine
kosher salt and black pepper
Sat fat 6g
How to Make It
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.
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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