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
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.
Bring to a boil, cover pan and braise the endive for 3 minutes.
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).
Uncover the pan, raise heat to medium High.
Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
Time preparation: 10 min.
Time total: 25 min.