Fried chicory

Fried chicory


  1. 1 T. water
  2. 6 heads of Belgian endive, washed and halved
  3. Juice of 1 lemon < /li>
  4. 1/8 t. Salt
  5. Ground black pepper, if desired
  6. 2 tablespoons fresh parsley, chopped


  • In a large pan, heat the water over medium-high heat. Add endive, cut sides down. Cover and cook for a few minutes, until the outer leaves become translucent.
  • Remove from the heat and cover. Squeeze the lemon juice over the endive and season with salt and pepper. Place on a serving plate and garnish with parsley. Serve immediately.
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