Ingredients

• Ingredients 1 T. water 6 heads of Belgian endive, washed and halved Juice from 1 lemon 1/8 t. salt Ground black pepper, if desired 2 T. fresh parsley, chopped

Preparation

• Preparation Serves 6. Method In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent. Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.