Braised Endive with Ham and Cheese

1. 1

   Cut the endive in half lengthwise.

2. 2

   Rub a little of the butter in a heavy skillet just big enough to hold the two halves of endive, then lay them into the pan, side by side.

3. 3

   Distribute the remaining butter on top, sprinkle on several drops of lemon juice, and salt lightly.

4. 4

   Pour enough boiling water into the pan to come halfway up the endive.

5. 5

   Arrange on top a round of parchment cut to fit snugly into the pan, and cover with a tight-fitting lid.

6. 6

   Cook over low heat for 30 minutes, at which point check for tenderness: If the endive is soft, finish cooking uncovered until the remaining liquid is absorbed; if its still resistant, cook covered a little longer, adding more water if needed.

7. 7

   When the endive is done, drape a thin slice of ham or prosciutto over each endive half, and sprinkle cheese liberally on top.

8. 8

   Slip under a broiler until lightly browned and bubbly.

9. 9

   Good with a Wild Rice Pancake (page 180), broiled polenta (page 194), or just a hunk of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.