Rinse the endives under cold running water but do not dry. Melt the butter in a large deep skillet. Add the endives, 1/4 cup of water and the salt and sugar. Cover and cook over low heat, turning occasionally, until the endives are tender and carmelized, about 1 hour; add a bit of water if the endives look dry. Sprinkle with lemon juice and serve hot or at room temperature. Per serving: 205 Calories; 8g Fat (30% calories from fat); 11g Protein; 30g Carbohydrate; 16mg Cholesterol; 228mg Sodium Recipe by: Food & Wine, February 1999
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|Serving Size: 1 Serving (1077g)|
|Recipe Makes: 4|
|Calories from Fat: 330 (67%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 91.6mg||28 %|
|Sodium 230.5mg||8 %|
|Potassium 3239.2mg||85 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 31.9g||127 %|
|Sugars, other 6.7g|
|Protein 13.2g||19 %|
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Calories per serving: 496
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