Braised Belgian Endives

Ingredients (serves 2):

• 4 Belgian endives
• 1 can chicken stock (14oz) or vegetable stock
  
• 1/2 cup white wine
• 1/2 Tbsp olive oil
  
• 1/2 tsp ground white pepper
• 1/2 tsp marjoram, broken leaf
• salt to taste
  

Preparation (10 minutes):

1. Rinse the endives thoroughly. Trim off the base if dry, being careful not to cut off too much. The leaves should remain together instead of falling apart.
2. Cut the endives length-wise into quarters. Each quarter should be held together by 1/4 of the base.
3. Place the endives into a pan big enough to fit everything in one layer.
4. Pour the stock, wine, and olive oil over the endives.
5. Sprinkle marjoram and ground white pepper over everything.

Cooking (approx. 45 minutes):

1. Simmer over low heat until most of the liquid has cooked off.
2. Salt to taste, though it probably won't require any.