Braised Endive

Total time: 35 minutes
    The braised endive is finished with a dash of white Balsamic vinegar, a bit of cheese and a sprinkle of olives. 

 Ingredients:

• 2 medium endive
• 1 cup (8oz, 240ml) chicken stock
• 2 tbs white balsamic vinegar
• 1/4 cup Greek olives
• 1/3 cup cheese, shredded
• 1 tsp paprika
• sea salt

 Instructions:

• Rinse endive and remove 2 or 3 outer leaves as needed.
• Trim the stem end.
• Cut each endive in half the long way through the stem.
• Lay in a skillet large enough to hold them flat, in one layer.  Add chicken stock, cover and simmer until the stem end is tender when pierced with a knife, about 15 minutes.
• Pit olives, if needed and roughly chop.
• Shred cheese if needed.
• Pour off all or most of the chicken stock.
• Sprinkle the vinegar over the endive; top with cheese and cover until cheese melts.
• Remove Endive to a plate, top with olives, paprika, salt and serve.