Sauteed endives (Endives meuniere)

• 8 cooked, well-drained endives (see recipe)
• 4 tablespoons butter
• 2 tablespoons finely chopped parsley

1. Drain the endives well on absorbent paper towels.
2. Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding.
3. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
4. Transfer the endives to a warm serving dish.
5. Melt the remaining butter in the skillet and cook it until it almost turns brown.
6. Pour this over the endives.
7. Sprinkle with parsley and serve.

endives, butter, parsley

Taken from cooking.nytimes.com/recipes/6525 (may not work)