A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness, making it perfect served alongside a simple steak for an easy weeknight meal.
- 1Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
- 2Add 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.
- 3Increase 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.