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

1. Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer.
2. Add the stock and sprinkle with salt and pepper.
3. Cover and cook over medium heat until tender, 20 to 30 minutes.
4. Preheat the broiler.
5. Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese.
6. 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)