Endives in Schmaltz with Peanuts
Ingredients
- 4 heads Belgian endive (about 1 pound), halved lengthwise
- 1 teaspoon kosher salt
- 5 tablespoons schmaltz, duck fat, or unsalted butter, divided
- 2 tablespoons water
- 2 teaspoons fresh lime juice, plus lime wedges, for serving
- Chopped salted roasted peanuts, fresh mint leaves, and flaky sea salt, for serving
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