Seared Belgian endive

Ingredients

1. 1 tablespoon water
2. 8 heads of Belgian endive, washed and halved
3. Juice from 1 lemon
4. 1/4 teaspoon kosher salt
5. Ground black pepper, if desired
6. 2 tablespoons chopped fresh parsley

Directions

In a large skillet, heat the water over medium heat. Add the endive, cut-sides down. Cover and cook for 2 to 3 minutes, or 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.