Braised Fennel and Endive

Yield: 4 servings (serving size: 1 endive half and 1 fennel half)

Ingredients

• 2  heads Belgian endive (about 1/2 pound)
• 2  teaspoons  olive oil
• 2  large garlic cloves, thinly sliced
• 2  medium fennel bulbs, halved lengthwise
• 1  cup  canned vegetable broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• Fennel fronds (optional)

Preparation

Trim ends from endive. Cut endive in half lengthwise; set side.

Heat oil in a large ovenproof skillet over low heat. Add garlic, and sauté 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.

Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.

Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400° for 30 minutes or until tender. Garnish with fennel fronds, if desired. Serve with beef, pork, or chicken.

Nutritional Information

Calories:

62 (42% from fat)

Fat:

2.9g (sat 0.3g,mono 1.7g,poly 0.2g)

Protein:

3.3g

Carbohydrate:

7.6g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

2.8mg

Sodium:

353mg

Calcium:

97mg