Ingredients

• 6 heads Belgium endive, core end removed
• 1 cup chicken stock or broth (canned is fine)
• 1 cup dry white wine
• 1 tsp. sugar
• 2 Tbs. butter or margarine
• Salt and pepper (to taste)

Directions

In a skillet or fry pan, heat chicken broth with wine and sugar over low heat. Add endives whole or cut in half lengthwise. Bring to a boil, then cover and simmer for 10 to 15 minutes or until paring knife pierces easily.

Place on a serving platter and top with a white sauce or margarine. Salt and pepper to taste.

Serves 4-6.

Enjoy!