Braised Belgian Endive

• 4 large Belgian endives, blemished outer leaves removed
• 12 small whole shallots, peeled and ends trimmed
• 1 1/2 cups home-made or low-sodium canned chicken stock
• Salt and freshly ground black pepper to taste

1. In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper.
2. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
3. Using a slotted spoon, transfer the endives and shallots to a bowl.
4. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes.
5. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat.
6. Season with salt and pepper to taste and serve immediately.

belgian endives, shallots, homemade, salt

Taken from cooking.nytimes.com/recipes/7060 (may not work)