Sautéed Endive With Balsamic Butter Recipe - NYT Cooking

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining Or, use the leftover butter to top fish, roasted carrots and such
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook Eat in My Kitchen by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.