Braised Endive
INGREDIENTS
8 small Belgian endives, about 1 pound, or one head of sugarloaf endive
2 tablespoons butter
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
¼ teaspoon sugar
⅓ cup water
Instructions
Trim off and discard any discolored leaves from the outside of the endives. Put the endive in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
Drain the endives and press them gently to remove any excess moisture.
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.
Recipe sourced from Pierre Franey on the New York Times Cooking.