For those who think of Belgian endive as merely a crunchy and bitter salad ingredient, this simple recipe will be an epiphany. Tender and sweet surprises are in store.

Ingredients:
8 whole heads of Belgian endive, cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Procedure:
1. Slowly saute the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides.
2. Add the other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.

Makes 4 servings