Delicate heads of Belgian endive are simmered slowly in butter dashed with lime.
5 tablespoons butter
8 small heads Belgian endive
3/4 cup boiling water
Juice of 1 lime
1 teaspoon sugar
Salt and freshly ground white pepper
1. Melt 3 tablespoons of the butter in a large skillet and remove from the heat. Trim the Belgian endive and arrange the heads in a single layer in the melted butter. Add the boiling water and lime juice. Sprinkle on the sugar. Bring to a gentle bubble. Cover the pan and reduce the heat. Simmer for 10 minutes. Turn the Belgian endive over and season with salt and pepper. Cover the pan and cook for 10 to 15 additional minutes or until tender.
2. Transfer the Belgian endive to a serving plate. Increase the heat and reduce the braising liquid until it barely coats the bottom of the pan. Add the remaining 2 tablespoons of butter and swirl to melt. Pour over the Belgian endive and serve as a vegetable side dish.