Makes 4 to 6 servings
- 1 tablespoon olive oil
- 4 Belgian endive, cut in half lengthwise
- 2 oz pancetta or bacon, cut into small dice
- 2 shallots, finely chopped
- 1 carrot, cut into small dice
- 1 celery stalk, peeled and cut into small dice
- 1 bay leaf
- 1 thyme sprig
- 1 cup Chicken Broth, warmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- Lightly heat the olive oil in a large sauté pan. Add the endive and brown on both sides, about 5 minutes. Transfer to a plate.
- Render the pancetta or bacon in the same sauté pan over medium heat until crispy, about 10 minutes. Transfer the pancetta to the plate with the endive.
- Sauté the shallots in the same pan in the remaining fat until aromatic, about 2 minutes. Add the carrot and cook until lightly browned, about 4 minutes, then add the celery. Return the endive to the pan and add the bay leaf and thyme.
- Add the broth and bring to a simmer. Season with salt and pepper. Cover the pan with a lid or a piece of parchment paper and simmer until the liquid has evaporated and the endive is tender, about 4 minutes.
- Remove the bay leaf and thyme sprig and transfer the endive to a serving platter. Swirl the butter and herbs into the pan and then pour over the endive. Serve warm.
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