Buttery Braised Endive - unsalted butter

Method

• Butter a shallow baking dish just large enough to hold the endive in a single layer.
• Cut a round of parchment paper the same diameter as a large skillet: fold a rectangular sheet of parchment paper in half lengthwise.
• Fold the paper in half, widthwise, so that it is in quarters.
• Then fold the paper again three more times, creating a slender triangle.
• Align the tip of the triangle with the center of the skillet.
• Cut off the back of the paper triangle where it meets the rim of the skillet and discard.
• Butter one side of the parchment round.
• To cook the endive, place the halves, cut sides down, in the large skillet.
• Add the lemon juice, 2 tablespoons butter, sugar, and chicken stock.
• Season with salt and pepper.
• Bring to a boil over high heat, then decrease the heat to low.
• Cover with the buttered parchment round, gently tucking and pressing it around the ingredients.
• Cover the pan with a tight-fitting lid.
• Simmer until tender when pierced with the point of a knife, 20 to 25 minutes.
• For the topping, preheat the broiler.
• Using a slotted spoon, transfer the cooked endive, cut sides down, to the prepared baking dish.
• Combine the cheese and breadcrumbs in a small bowl.
• Sprinkle the mixture evenly over the endive, and broil about 4 inches from the heat until golden and the cheese is melted, about 3 minutes.
• Serve immediately.