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Fromm Dorothy McNett's recipes at www.dorothymcnett.com. A nice and easy vegeetable 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 and cook the endive leaves in batches, keeping in a single layer, along with the zest of the 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 and the juice of the lemon and at serving time sprinkle with just a few black sea salt crystals, etc.
Recipe created 2017-11-12.