Monday: A noteworthy side

Last night's main course was risi bisi. As a side I prepared some braised belgian endive that ended up quite nicely.

I cut the endive heads in half and put them in a pan with some butter, a small amount of water, a pinch of salt, some orange zest, and a couple pinches of sugar. I covered this and let it simmer until the endive was soft. At the end I added a bit more sugar (after tasting for bitterness) and let the liquid reduce down to almost nothing. This was a really nice side dish.