This recipe comes out sweet and nutty. It’s a great simple vegetable side dish.

• 2 heads Belgian endive per person, sliced lengthwise into two pieces
• 3 tablespoons butter (or olive oil for dairy-free)
• 2 teaspoons sugar
• Salt and fresh cracked black pepper to taste
• Juice of one lemon
• 1/4 cup gluten-free chicken stock
• 1/4 cup white wine

1. Heat a small amount of butter in a skillet over medium heat until bubbly.
2. Sprinkle sugar into butter evenly over surface of skillet.
3. Place endive in pan, cut side down.
4. Cook 3-4 minutes until browned and then flip.
5. Cook 3-4 minutes until brown on other side.
6. Turn again. Add wine, chicken stock, and lemon juice.
7. Bring to a simmer.
8. Reduce heat and cover.
9. Simmer until fork tender.
10. Season with salt and pepper to taste.