Endives Sautées au Miel et Balsamique

1.Trim the base of the endives and cut them in half lengthwise. Remove any damaged outer leaves.

2.In a large skillet, heat the olive oil over medium heat until shimmering.

3.Add the halved endives to the skillet, cut side down, and season with salt and pepper. Sauté for about 3-4 minutes until they start to caramelize.

4.Carefully flip the endives and cook for another 3-4 minutes until they are tender and golden brown.

5.In a small bowl, mix the honey and balsamic vinegar together until well combined.

6.Pour the honey-balsamic mixture over the sautéed endives and cook for an additional 2-3 minutes, allowing the sauce to reduce slightly and coat the endives.

7.Remove from heat and transfer the endives to a serving platter. Drizzle any remaining sauce from the skillet over the top.

8.Garnish with chopped fresh parsley before serving.