Mildly bitter Belgian endive cooked in schmaltz, or rendered chicken fat, becomes sweet and tender, with golden, caramelized edges. Fresh lime juice and crunchy roasted peanuts balance the richness of this simple-to-make side dish.
Sprinkle cut sides of endive halves with kosher salt. Heat 2 tablespoons schmaltz in a large skillet over medium-high. Add endives, cut sides down; cook until golden, about 2 minutes and 30 seconds. Flip endives; add 2 tablespoons water and lime juice to skillet. Cover and cook until endives are fork-tender and liquid is evaporated, about 2 minutes.
Remove lid from skillet. Flip endives cut sides down; add remaining 3 tablespoons schmaltz to skillet. Cook over medium-high, basting endives with schmaltz, until browned and slightly softened, about 3 minutes.
Transfer endives to a serving platter; discard drippings in skillet. Top with peanuts, mint, lime wedges, and flaky sea salt. Serve warm.
Schmaltz can be purchased online.