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

1. 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.

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.

Recipe sourced from Pierre Franey on the New York Times Cooking.