Braised Endive

1 tablespoon butter
1 tablespoon olive oil
6 to 8 endives
Salt and pepper to taste
1/2 cup water or vegetable broth

Melt the butter over medium-low heat in a large, heavy frying pan or sauté pan.  Add the oil.

Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. Cut the endives in half.  When the butter and oil are hot, lay the endive halves in a single layer in the pan.  Season with salt and pepper.  Cook for about 4 minutes or until nicely browned.  Turn the endive halves over with a spatula and cook the other sides until they are also browned.

Add water or broth to pan, stir gently to loosen endive halves from the pan, and cover.  Cook, covered, for about 10 more minutes, until endive is softened but not too brown.  Add salt, pepper, and a squeeze of lemon if desired, to taste.

Serves 4.