Steps
- Trim 1kg of Belgian endives, discard damaged outer leaves, and halve lengthwise, keeping the cores intact.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the endives with ¼ teaspoon of salt and pepper; brown for 5 minutes, turning gently.
- Add 2 minced garlic cloves, 1 dash of nutmeg, and 1 tablespoon of brown sugar. Turn gently for 1 minute.
- Add 60ml of water a little at a time and braise for 10-15 minutes, turning, until tender. Adjust the seasoning.