Goal: Our aim was not only to mute the bitterness of raw Belgian endive but to develop a rich caramelized flavor.

Solution: Brown the endive in butter and sugar for maximum richness and sweetness, then braise quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.

BRAISED BELGIAN ENDIVE
Serves 4

To avoid discoloration, do not cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently. Move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a skillet with a tight-fitting lid for this recipe.

3 tablespoons unsalted butter
1/2 teaspoon sugar
Salt
4 medium Belgian endive (about 4 ounces each), wilted or bruised outer leaves discarded and each endive halved lengthwise
1/4 cup dry white wine
1/4 cup canned low-sodium chicken broth
1/2 teaspoon minced fresh thyme leaves
1 teaspoon juice from 1 lemon
1 tablespoon minced fresh parsley leaves
Ground black pepper

1. Heat 2 tablespoons butter in 12-inch heavy-bottomed skillet over medium-high heat; when foam subsides, sprinkle sugar and 1/4 teaspoon salt evenly over skillet and set endive cut-sides down in a single layer. Cook, shaking skillet occasionally to prevent sticking and adjusting burner if browning too quickly, until golden brown, about 5 minutes. Turn endive over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add wine, broth, and thyme; reduce heat to low, cover skillet tightly, and simmer, checking occasionally and adding 2 tablespoons water if pan appears dry, until leaves open up slightly and endive are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive to warmed serving platter; set aside.

2. Increase heat to medium-high to bring liquid in skillet to boil; simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in remaining tablespoon butter, lemon juice, and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive, and serve immediately.

BRAISED BELGIAN ENDIVE
with BACON AND CREAM

Fry 3 slices (about 3 ounces) bacon, cut into 1/4-inch pieces, in 12-inch heavy-bottomed skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside. Follow recipe for Braised Belgian Endive, using bacon fat in skillet instead of butter to brown endive in step 1, substituting 2 tablespoons heavy cream for butter in step 2, and omitting lemon juice. Sprinkle sauced endive with reserved bacon and serve.

CIDER-BRAISED BELGIAN ENDIVE
WITH APPLES

Because the apples absorb some of the braising liquid, more cider is added to the pan before the sauce is reduced.

Follow recipe for Braised Belgian Endive, sautéing 1 medium Granny Smith apple, peeled, cored, and cut into 1/4-inch-thick wedges, along with endive, and substituting 1/2 cup apple cider for chicken stock and wine. Remove apples from skillet along with endive, add another 2 tablespoons cider to skillet, and continue with recipe from step 2, omitting lemon juice.