Braised Endives

Ingredients

• 8 small Belgian endives, about 1 pound
• 2 tablespoons butter
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste
• ¼ teaspoon sugar
• ⅓ cup water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    73 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 15 milligrams cholesterol; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
2. Drain the endives and press them gently to remove any excess moisture.
3. Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.

45 minutes