From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Fromm Dorothy McNett's recipes at www.dorothymcnett.com. A nice and easy vegetable dish to serve with the roasted turkey, etc.
8 - 10 endive leaves
Wash endive carefully and slice each lengthwise in half. Pat dry with a paper towel. Heat a heavy bottomed skillet with the oil, cook the endive leaves in batches, keeping in a single layer, along with the zest of lemon. Cook and turn about 3 minutes or until browned and softened. Remove to a platter and repeat until all are cooked. Sprinkle with pepper, juice of the lemon and just a few black sea salt crystals, etc.
Recipe created 2017-11-12.