Ingredients
6-8 endives, with any brown leaves removed
1 tsp lemon juice
1.5 tsp sugar
1 tsp salt
1/4 cup white wine
2 tbsp butter
Serves Two Total Time: 45 minutes
In a dutch oven or large pot, melt the butter over low heat. Once starting to brown slightly, add in the endives in one layer in the pot.
Sprinkle with the salt, sugar and lemon juice. Then pour the white wine, and a dash of water in between the endives, so as not to wash off the
salt and sugar.
Cover the pot, reduce heat to low, and simmer for at least 40 minutes, more or less depending on the size of the endives.
Then remove the lid, increase heat to medium and cook until all the liquid is gone and the bottom sides are browned. Then flip over
the endives and brown the other side. Serve hot.
