Belgian Endive in White Wine

6 heads Belgian Endive, core end removed
1 cup dry white wine
2 Tbsp margarine
1 cup chicken stock or canned broth
1 tsp sugar
salt and pepper (to taste)

In a skillet or frying 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 margarine. Salt and pepper to taste.

Makes 4-6 servings
Source: Produce Marketing Board