Braised Belgian Endives

Endives should always be perfectly white with barely yellow tips. Visible green means bitterness. To ensure endives stay sweet, keep them tightly wrapped in dark paper in the vegetable bin of your refrigerator until you are ready to use them or they will turn green and bitter. Remove the root cone with a paring knife and, if the tips show blemishes, shave them lightly with the tip of the knife.

You may be surprised to see water used instead of stock but endives contain a lot of suga