Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 Seared Endive 1 tablespoon olive oil 6 Belgian endive heads, halved juice of 1 lemon salt to taste freshly ground black pepper to taste 2 tablespoons chopped parsley Heat oil in a large skillet over medium heat. Add endive, cut-sides down. Cook for several minutes until outer leaves turn translucent. Remove from heat. Squeeze lemon juice over endive. Season to taste with salt and pepper. Sprinkle with parsley and serve. Makes 6 servings. Calories 50, Fat 2 g, Carbs 3 g, Sodium 101 mg, Fiber 1 g. Quote Link to comment Share on other sites More sharing options...
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