Seared Endive

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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.