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Glazed Endive with Tarragon

Photo: David Prince
Yield Makes 4 servings

Ingredients

  • 4 endives
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh tarragon

Nutrition Information

  • calcium 271 mg
  • calories 149
  • caloriesfromfat 0 %
  • carbohydrate 19 g
  • cholesterol 8 mg
  • fat 7 g
  • fiber 16 g
  • iron 4 mg
  • protein 7 mg
  • satfat 3 g
  • sodium 114 mg

How to Make It

  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. Remove from heat and stir in the tarragon.