Recipe - Braised Endive

One half pound Belgian endive; cut or sliced up in
Rings
1 small Red Delicious Apple, minced
2 tablespoon Fresh lemon Juice;
2 teaspoon Walnut oil;
Pinch salt;
Pepper to taste;
One half cup Water;
2 tablespoon 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 + One half 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip