Buttered Belgian Endives - cooking recipe

Ingredients

8 Belgian endive heads
2 Tbsp. butter
salt and pepper to taste
2 Tbsp. water
1/2 tsp. lemon juice
1 Tbsp. parsley leaves, finely chopped

Preparation

Rub the butter over the bottom of a shallow flameproof casserole or skillet.
Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick.
Put them in the pan with salt and pepper to taste, lemon juice and water.
Press a piece of buttered foil on top of the endive and cover with a lid.
Cook over low heat for 7 to 8 minutes or until the endive is tender.
Shake the pan occasionally. Sprinkle with the chopped parsley and serve.