4 endive, roots removed and halved
1 T olive oil
1 T butter
1 garlic clove, halved
salt and pepper
cheese: parmesan, goat, blue, it’s up to you
Season endive all over with salt and pepper. Set a skillet over medium-low heat, and drop in butter and olive oil. When butter has melted, slide in garlic, cut side down. Add endive, cut side down.
Cover pan and let cook 15-20 minutes, without disturbing it. Times will vary depending on the size of the endive, but you’re looking for a deep brown, caramelized bottom. Serve endive, cut side up, and top with cheese.