Braised Belgian Endive

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6  Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
• 1 1⁄2 tablespoons butter
• 1⁄2 teaspoon sugar
• 2  tablespoons fresh lemon juice
• 1⁄2 cup low sodium chicken broth
• 1  tablespoon dried herbs (oregano, basil, rosemary or marjoram)
• 1  tablespoon  chopped fresh parsley
•  pepper

Directions

1. Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
2. Bring to a boil, cover pan and braise the endive for 3 minutes.
3. Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
4. Uncover the pan, raise heat to medium High.
5. Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
6. Serve ASAP.