8 md Heads Belgian endive
3 tb Unsalted butter
2 tb Flavorless cooking oil
1/2 c  Low-sodium chicken broth
-=OR=- Water
1/2 ts Salt

CUT 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.