| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons unsalted butter
- 10 heads endive, halved
- One 14.8-ounce jar cooked and peeled chestnuts
- 1 bunch fresh sage
- 2 tablespoons sherry vinegar
- Salt and pepper
Instructions
- Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
- Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.
Reviews
I love this recipe and I have already made it three times. It’s so simple and yet so delicious!