Braised Belgian Endive with Bacon and Cream | America's Test Kitchen

Ingredients

• 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
• 1/2 teaspoon granulated sugar
• table salt
• 4 Belgian endive , medium-sized (about 4 ounces each), wilted or bruised outer leaves discarded and each endive halved lengthwise
• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons heavy cream
• 1 tablespoon minced fresh parsley leaves
• Ground black pepper