Braised Endives (Endives braisees)

• 8 firm, perfect, unblemished endives, about one and one-half pounds
• 1 tablespoon butter
• Juice of one-half lemon
• 1/2 cup water
• 1 teaspoon sugar
• Salt to taste if desired
• Freshly ground pepper to taste

1. Trim off the darkened ends of each endive.
2. Put the endives in one layer in a heavy skillet.
3. Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely.
4. Bring to the boil and simmer 25 minutes.

pounds, butter, lemon, water, sugar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6524 (may not work)