Rinse the endives and let them drain on a clean kitchen towel. Then trim the reddish bottom part a little and slice the endives lengthwise in half. Season them with a little pinch of pepper, salt and nutmeg.

Place the endives cut side down in a dry pan (with a lid). Don't add any butter or oil yet!

Place the pan over high heat and let the endives caramelize for about 5 minutes until they are a little golden.

Then add the diced butter and season lightly again with a little pepper, salt and nutmeg.

Let the endives bake in the melted butter for 3 minutes. Then pour in a glass of water, sprinkle with the brown sugar and put a lid on the pan.

Bring the endives to a rolling boil, then turn the heat to medium-low and braise them for 20 to 25 minutes or until they are very soft and dark brown. Regularly check if you need to add extra water. Shake the pan every once in a while to prevent the endives from burning. In the end carefully flip them over using 2 forks and sprinkle with the (balsamic) vinegar. Add extra water if necessary.

Check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Transfer the endives onto a warm serving dish or divide them over plates. Serve immediately while hot.