Glazed Endive With Tarragon

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Photo by David Prince
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 149 calories
    • Fat 7 g
    • Sat Fat 3 g
    • Cholesterol 8 mg
    • Sodium 114 mg
    • Protein 7 mg
    • Carbohydrate 19 g
    • Fiber 16 g
    • Iron 4 mg
    • Calcium 271 mg

Peel off and reserve the endive leaves until you reach the cores. Cut the cores in half, lengthwise.Heat the oil and butter in a large skillet over medium heat. Add all the endive (leaves and cores) and toss until well coated. Add the sugar, vinegar, and lemon juice and cook for 5 minutes.Remove from heat and stir in the tarragon.  

Ingredients

  1. Check 4 endives
  2. Check 1 tablespoon olive oil
  3. Check 1 tablespoon unsalted butter
  4. Check 1 teaspoon sugar
  5. Check 2 teaspoons balsamic vinegar
  6. Check 1 teaspoon lemon juice
  7. Check 1 tablespoon fresh tarragon

Directions

  1. Peel off and reserve the endive leaves until you reach the cores. Cut the cores in half, lengthwise.
  2. Heat the oil and butter in a large skillet over medium heat. Add all the endive (leaves and cores) and toss until well coated. Add the sugar, vinegar, and lemon juice and cook for 5 minutes.
  3. Remove from heat and stir in the tarragon.