1 flameproof casserole dish
1 chopping board
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.
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