Recipe information
Yield
serves 4
Ingredients
4 endives, halved lengthwise
Extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, minced
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Juice of 1/2 lemon
Preparation
Place a skillet over low heat and drizzle with a 3-count of oil. Arrange the endives, cut side down, in the skillet, cover, and cook for 15 to 20 minutes, or until the endives get mushy. While they’re doing their thing, combine the garlic, anchovies, a pinch of salt, and the butter in a small bowl and mash them with a fork until combined. Turn the endive cut side up and top each with a spoonful of butter. Just let it melt. Give a squeeze of lemon, season with salt and pepper, and that’s it.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
