Dietitian's tip: There are three main varieties of endive — Belgium endive, curly endive and escarole. This recipe calls for Belgium endive, a small, compact head of cream-colored leaves that have a slightly bitter taste.
1 tablespoon water
6 heads of Belgian endive, washed and halved
Juice from 1 lemon
1/8 teaspoon salt
Ground black pepper, if desired
2 tablespoons chopped fresh parsley
In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.
Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.