Braised Fennel And Endive

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2 heads Belgian endive (about 1/2 pound)

2 teaspoons olive oil

2 large garlic cloves, thinly sliced

2 medium fennel bulbs, halved lengthwise

1 cup canned vegetable broth

1/4 teaspoon salt

1/4 teaspoon pepper

Fennel fronds (optional)

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