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Suggest a better descriptionCUT EACH ENDIVE IN HALF lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.) Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter. Serve immediately.
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Serving Size: 1 Serving (1127g) | ||
Recipe Makes: 4 | ||
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Calories: 696 | ||
Calories from Fat: 546 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.7g | 81 % | |
Saturated Fat 34.3g | 171 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 302.5mg | 10 % | |
Potassium 3272mg | 86 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 3g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 696
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