Active Time

　　20 min

　　Total Time

　　45 min

　　This rich side dish gets unexpected encouragement from orange, cream, and Chinese five-spice powder.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　1 orange

　　5 Belgian endives (1 1/4 pounds)

　　2/3 cup reduced-sodium chicken broth

　　5 tablespoons unsalted butter, divided

　　1 1/2 cups coarse fresh bread crumbs from a baguette

　　1/2 teaspoon Chinese five-spice powder

　　1/4 cup heavy cream

　　

Step 1

Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.

　　

Step 2

Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.

　　

Step 3

Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.

　　

Step 4

Preheat broiler.

　　

Step 5

While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.

　　

Step 6

Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.