Braised Belgian Endive

Directions

1. 1
   In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper.
2. 2
   Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
3. 3
   Using a slotted spoon, transfer the endives and shallots to a bowl.
4. 4
   Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes.
5. 5
   Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat.
6. 6
   Season with salt and pepper to taste and serve immediately.