Instructions: 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.

NOTES : One of our most favorite preparations of Belgium endive is as a cooked, vegetable with a light sauce as shown below.

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