Active Time: 20 minutes
Total Time: 40 minutes
4 Belgian endive
1 large orange
Extra-virgin olive oil
½ cup vegetable stock
Pinch fennel seeds
Fine sea salt
Bronze fennel fronds and flowers, optional for garnish
Halve 3 of the endive lengthwise and trim the core ends. Set to the side. Slice the remaining endive crosswise and put in a small bowl.
Cut the orange in half. Remove the peel from one half and chop the flesh. Add the flesh to the bowl with the sliced endive.
Heat a film of olive oil over medium to medium-high heat in a sauté pan. Add the halved endive, cut-side down, and cook until golden brown, 2 to 3 minutes.
Add the juice from the remaining orange half into the pan. Add the vegetable stock, fennel seeds, and a generous pinch of salt. Bring the liquid to a simmer, lower the heat, cover, and gently simmer until the endive are tender but not too soft, 15 to 20 minutes.
Spoon some of the pan liquid onto a rimmed platter or bowl. Arrange the braised endive on the platter, and top with the sliced endive and orange. Spoon a bit more liquid on top, if you like. Garnish with the fennel fronds and flowers. Serve warm.