- 3 tablespoons butter
- Pinch sugar
- 4 heads Belgian endive, browned or damaged leaves removed and halved lengthwise
- 3 tablespoons white wine
- 1/4 to 1/2 cup chicken broth or stock
- 1 lemon, juiced
- 1 teaspoon chopped fresh thyme leaves
- Salt and ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- Melt the butter in a large saute pan over medium heat. When the butter is melted, sprinkle in the sugar. Place the endive in the butter-sugar mixture, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn. Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add in the white wine and cook until reduced by half, about 2 minutes. Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a tablespoon of water.
- Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute. Season, to taste, with salt and pepper. Add the parsley, toss and serve.