Seared Endives

Guiding Stars

Seared Endive

Try this light lunch with some fresh baked bread or as a side dish at a barbecue.

  1. 1 T. water
  2. 6 heads of Belgian endive, washed and halved
  3. Juice from 1 lemon
  4. 1/8 t. salt
  5. Ground black pepper, if desired
  6. 2 T. fresh parsley, chopped

Serves 6.

  • In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.
  • Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.

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