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Endives with Oranges

Endives with Oranges
YIELDS
4 servings
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Ingredients

4
endives
2
Tbsp butter
2
Tbsp sugar
2
Tbsp red wine vinegar
cup red wine
1
pinch Salt and pepper
2
oranges
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Directions

Step 1

Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large sauté pan, then add the red wine. Lay in the endive, cut side down. Season with salt and pepper, cover with foil, and cook over medium-low heat, turning a few times, until very tender, 20 to 30 minutes.

Step 2

While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.

Step 3

When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

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