Braised endive

Yield: 4 servings

Measure Ingredient
½ pounds Belgian endive; sliced in Rings
1 small Red Delicious Apple, diced
2 tablespoons Fresh lemon Juice;
2 teaspoons Walnut oil;
\N \N Pinch salt;
\N \N Pepper to taste;
½ cup Water;
2 tablespoons Apple cider vinegar;
1 tablespoon Fresh parsley; chopped

Place all ingredients except vinegar and parsley in a large skillet.

Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

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