Buttered Belgian Endives

Directions

1. 1
   Rub the butter over the bottom of a shallow flameproof casserole or skillet.
2. 2
   Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick.
3. 3
   Put them in the pan with salt and pepper to taste, lemon juice and water.
4. 4
   Press a piece of buttered foil on top of the endive and cover with a lid.
5. 5
   Cook over low heat for 7 to 8 minutes or until the endive is tender.
6. 6
   Shake the pan occasionally. Sprinkle with the chopped parsley and serve.