Belgian endive is a type of salad green with cream-colored leaves and a slightly bitter taste.

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.

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