Real Simple MAY 2003
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.
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