Published January 1, 2002.
Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.
Raw Belgian endive has a distinctive bitter flavor that needs to be tamed.
The right cooking method transforms sharp, bitter endive into a vegetable side dish of uncommonly complex flavor-at once mellow, sweet, and rich, yet still faintly bitter. The challenge is to develop the deep flavor, richness, and gentle sweetness necessary to balance the endive's natural bite.
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.
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