Baked red endive with orange

• 8 red endives
• 2 oranges
• 3 tablespoons olive oil

Halve the endives.

Zest one of the oranges and juice both.

Heat the olive oil in a flameproof casserole dish, add the endives and sauté them for 5 minutes on a low heat.

Pour in the stock and orange juice, season with salt and add the zest and butter.

Cover and cook for 15 minutes on a low heat.