Braised Fennel and Endive
Braised Fennel and Endive is a gluten free, primal, and whole 30 recipe with 4 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 69 calories. 1 person found this recipe to be yummy and satisfying. If you have belgian endive, vegetable broth, garlic cloves, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Quick-Braised Chicken with Caramelized Fennel and Endive, Braised Endive, and Braised Endive.
Instructions
Cut endive in half lengthwise; set side.
Heat oil in a large ovenproof skillet over low heat.
Add garlic, and saut 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.