Braised Belgian Endive
For those who think of Belgian endive as merely a crunchy and bitter salad ingredient, this simple recipe will be an epiphany. Tender and sweet surprises are in store.
8 whole heads of Belgian endive, cored2 tablespoons butter3 tablespoons lemon juice1/2 teaspoon salt1 tablespoon sugar
1. Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides. 2. Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary. Makes 4 servings
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