Endives in Schmaltz with Peanuts

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.