- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons unsalted butter
- 6 heads Belgian endive (about 5 oz. each), bottoms trimmed, halved lengthwise (or quartered if larger)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup low-sodium vegetable broth
- 1 tablespoon raw honey
- 2 teaspoon fresh lemon juice
- Grated fresh nutmeg, optional
1. Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more.
2. Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired.