Braised Endive

1. 1

   Melt butter in medium-sized non-stick pan. Sprinnkle about the half the sugar on the butter.

2. 2

   Slice the endives in half lengthwise, and place, sliced size down, in the pan over medium heat. Sprinkle remianing sugar and slat over the endives and trun over, to caramelize the second size, after about five or six minutes.

3. 3

   When the endives are nicely caramelized on both sides, deglaze with juice of half a lemon.

4. 4

   Serve. This side is a particularly good accompaniment for roast chicken and veal.

No nutritional information available.

No additional tips available.