Braised Endives

INGREDIENTS
2    teaspoons olive oil
¼   cup whole wheat breadcrumbs
1    tablespoon chopped fresh parsley or 1 tablespoon dried
2    tablespoons butter
3    medium heads Belgian endive, halved
½   cup low sodium chicken broth
2    clove garlic, minced
1    teaspoon dried thyme
½   teaspoon sugar

METHOD

Heat the oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring, until the bread crumbs are brown and crispy. Remove to a plate, reserve.

In a large skillet over medium heat melt 2 tablespoons of butter. Add the endive halves, cut side down, and cook until they begin to brown, 2 to 3 minutes. Add the broth, garlic, thyme and sugar. Cook the endives for about 15 minutes, turning at 7 minutes, or until the liquid is evaporated and the endives are glazed. Serve sprinkled with the reserved bread crumbs.

Modifi9ed from a recipe in Eating Well magazine