Braised Belgian Endive
(makes 6 servings)
|6||heads Belgian endives, about 10 ounces (320 g) total|
|juice of 1 lemon|
|2||cups (480 ml) low-fat, low-sodium canned chicken broth|
|butter-flavored refrigerated cooking spray|
- Trim the endive of any outer leaves that are brown.
- Slice leaves in half lengthwise and toss in lemon juice. Place in a large nonstick skillet.
- Cover with broth and simmer until cooked through, about 15 minutes. Test for tenderness by inserting a sharp knife into the stem end. Drain and coat with butter-flavored refrigerated cooking spray. Serve immediately.
|Per serving:||19 calories (0% calories from fat),, 2 g protein, 0 total fat (0 saturated fat), 3 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 38 mg sodium|