Braised Endives

• 8 small Belgian endives, about 1 pound
• 2 tablespoons butter
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste
• 1/4 teaspoon sugar
• 13 cup water

1. Trim off and discard any discolored leaves from the outside of the endives.
2. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper and water.
3. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
4. Drain the endives and press them gently to remove any excess moisture.
5. Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer.
6. Brown the endives on all sides over medium-high heat.
7. They should be light brown when cooked.

belgian, butter, lemon, salt, sugar, water

Taken from cooking.nytimes.com/recipes/7818 (may not work)