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Credit: David Prince

Recipe Summary

hands-on:
5 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel off and reserve the endive leaves until you reach the cores. Cut the cores in half, lengthwise.

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  • 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.

Nutrition Facts

calcium 271mg; 149 calories; carbohydrates 19g; cholesterol 8mg; fat 7g; fiber 16g; iron 4mg; protein 7mg; saturated fat 3g; sodium 114mg.
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