This is a wonderfully simple yet elegant way to enjoy your vegetables. Crisply caramelized, slightly sweet edges contrast with refreshing lemon for a complex and scrumptious side dish to serve up with fish.
Ingredients
- 1 Tbsp. water
6 heads of Belgian endive, halved
1 lemon
β
tsp. salt
Pepper to taste
- 2 Tbsp. chopped fresh parsley
Instructions
- 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 and plate. Squeeze lemon over the endive. Add salt and pepper. Garnish with parsley to serve.
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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