Seared Endives

Guiding Stars

Seared Endive
Prep Time: 4M
Cooking Time: 7M
Serves: 2

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  • 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.


  • 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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