Stewed Endive

Name: Stewed Endive
Ingredients: 4 heads White-heart endives (Choose firm, tightly packed heads.); 6 cups Water (For washing and boiling.); 1 tsp Salt (For washing and boiling.); 2 tbsp Butter (Unsalted.); 0.25 tsp Black pepper (Freshly ground.); 0.125 tsp Nutmeg (Freshly grated.); 1 tbsp Lemon juice (Freshly squeezed.)

A simple and elegant way to prepare endive as a vegetable side dish, stewed with butter, lemon juice, and seasonings.

Ingredients

4 heads White-heart endives (Choose firm, tightly packed heads.)
6 cups Water (For washing and boiling.)
1 tsp Salt (For washing and boiling.)
2 tbsp Butter (Unsalted.)
0.25 tsp Black pepper (Freshly ground.)
0.125 tsp Nutmeg (Freshly grated.)
1 tbsp Lemon juice (Freshly squeezed.)

Instructions

1Wash the endives very carefully in salt and water first, as they often contain insects. Use a large bowl and ensure all leaves are cleaned. Rinse thoroughly.
2Boil the cleaned endives in slightly salted water until they are tender. This should take about 15-20 minutes. Check for tenderness with a fork.
3Drain the boiled endives off and thoroughly extract the moisture. You can gently press them between two plates or use a clean kitchen towel.
4Put the drained endives in a stew-pan with butter, pepper, salt, and nutmeg. Let them stew for a little time, about 5-7 minutes, stirring occasionally.
5Add the juice of a lemon to the stewed endives and serve immediately.