Braised Belgian Endive Recipe

• 1 cup water
• 3 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 1 teaspoon white wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered

1. Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
2. Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.
3. Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

water, unsalted butter, kosher salt, sugar, white wine vinegar, freshly ground black pepper, belgian

Taken from www.chowhound.com/recipes/braised-belgian-endive-13613 (may not work)