Buttered Belgian Endives

1. 1

   Rub the butter over the bottom of a shallow flameproof casserole or skillet.

2. 2

   Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick.

3. 3

   Put them in the pan with salt and pepper to taste, lemon juice and water.

4. 4

   Press a piece of buttered foil on top of the endive and cover with a lid.

5. 5

   Cook over low heat for 7 to 8 minutes or until the endive is tender.

6. 6

   Shake the pan occasionally. Sprinkle with the chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.