CHICORY WITH LEMON FLEMISH STYLE

Steps:

• 1. Prepare the chicory, cutting out part of the bitter base. Rinse, dry thoroughly and cut lengthwise in half (if the heads are very fat, cut lengthwise into quarters).
• 2. Divide the butter in half between 2 frying pans or very wide, shallow saucepans with tightly fitting lids and heat until it foams.
• 3. Add the chicory pieces, spreading them out in a single layer in the hot butter, and fry over a moderately high heat until lightly browned. Turn carefully and brown the other side.
• 4. Add half the stock to each cooking receptacle, cover tightly and reduce the heat to low. Simmer for 5 minutes.
• 5. Mix the sugar with the strained juice of the 2 lemons, remove the lids and sprinkle the sweetened lemon juice all over the chicory. Turn up the heat a little to reduce the lemon juice and liquid and caramelize slightly, loosening the chicory gently with a non-stick spatula if they show signs of sticking.
• 6. Sprinkle with a little salt and freshly ground white pepper and serve.