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Seared Endives

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Seared Endive

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

Serves 6.

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Ingredients

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

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

Serves 6.

Method

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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