BRAISED BELGIAN ENDIVE

BRAISED BELGIAN ENDIVE

8 whole heads of Belgian Endive, cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Lightly sauté the Belgian Endives in butter in a shallow pan, over a hot fire. Turn the Belgian Endives after 1 1/2 minutes to sauté both sides. Add the other ingredients. Cover the pan and let simmer for about 25 minutes.