1-1/2 cups Homemade Chicken Broth or canned reduced-sodium chicken broth
2 teaspoons honey
1 teaspoon margarine
1/8 teaspoon freshly ground black pepper
Cut the endives in half lengthwise.
Combine the broth and honey in a non-stick skillet large enough to hold the endive in one layer. Bring the liquid to a boil. Add the endive, cut side down; reduce the heat. Cover and simmer until tender, about 5 minutes, basting often with the liquid in the skillet.
Remove the endive. Simmer the broth to reduce to about 1/2 cup. Stir in the margarine and pepper. Serve the endive hot, topped with sauce.