Braised Belgian Endive

Ingredients

1/2 cup water
1-1/2 Tbs unsalted butter
1 tsp kosher salt
1 tsp granulated sugar
1/2 tsp white wine vinegar
1/8 tsp freshly ground black pepper
3 medium Belgian endives (about 3/4 pounds), cut lengthwise and quartered

Instructions

Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
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.
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.

Notes

A cousin of chicory, under-appreciated endive also has a slightly bitter taste.
Braised with sweet butter and a touch of sugar to balance out any bitterness.
Makes it perfect to be served with steak.