Endives in Butter

This simple but flavorful recipe is one that Nora Pouillon enjoys in her own home. When preparing this dish, she allows two California Endive per person.

Contributor: Nora Pouillon, Restaurant Nora, Asia Nora

Nora Pouillon, a true believer in a sustainable lifestyle, is a long time advocate and pioneer for increasing the quality and nutritional value of the food supply. As chef and owner of two of Washington, DC's most popular restaurants, Nora and Asia Nora, Nora has proven that one can successfully run an upscale restaurant that is good for both you and for the environment. Restaurant Nora opened in 1979, and in 1999 became the country's first certified organic restaurant, which means 95% of all ingredients served in the restaurant are certified organic. Her second restaurant, Asia Nora, serves uniquely interpreted dishes from across Asia. Nora's crusade for clean, healthy food extends beyond the kitchens of her two restaurants as she champions sustainable solutions for our environment and world. As a board member of Women Chefs & Restaurateurs, Nora has created the 2005 Sustainable Initiative to enhance dialogue and educate culinary professionals on more sustainable solutions for their businesses and families. Nora teamed with Michel Nischan, to create Food Links, a true farmer-chef connection. She introduced the idea of a producer-only market in DC, which helped create Freshfarm Markets. She sits on the Board of Washington DC's Environmental Film Festival, Foodfit.com, The Center for Mind Body Medicine's "Food as Medicine" program, and on the advisory boards of Body & Soulmagazine and the Amazon Conservation Team. Nora received the first annual Nora Pouillon Award for Sustainable Living from Citizens of Better Health in 2003, and received the 2004 Organic Trade Association Leadership Award as a pioneer for the organic industry. Nora was also most recently honored in Oprah's 5th Anniversary O Magazine as one of five individuals who has most affected America's thought process and lifestyle. Nora is author of Cooking with Nora, a seasonal menu cookbook written with the home cook in mind, which was a finalist for the Julia Child Cookbook Awards, �First Book' Category.

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Ingredients

• California Endive, two per person
• Butter
• Salt
• Lemon Juice

Instructions

1. With a stainless steel knife, cut each endive into ½ -inch lengths.
2. Melt a good lump of butter in a sauté pan.
3. Add in the endive. Let them cook for a few seconds, turning them about with a wooden spoon. Then add salt, turn down the heat and cover the pan. Using this method, the endive will be sufficiently cooked in about 10 minutes. Be sure to uncover them and shake the pan from time to time to make sure the endives are not sticking.
4. Before serving, add a squeeze of lemon juice.
5. A heartier variation would be to add a few little cubes of bacon or ham.

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