Endives Braised in Broth with Parmesan
- 4 whole Belgian endives
- 1 cup good-quality stock
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer.
- Add the stock and sprinkle with salt and pepper.
- Cover and cook over medium heat until tender, 20 to 30 minutes.
- Preheat the broiler.
- Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese.
- Serve with a slotted spoon.
belgian endives, stock, salt, freshly grated parmigianoreggiano cheese
Taken from www.epicurious.com/recipes/food/views/endives-braised-in-broth-with-parmesan-386727 (may not work)