Braised Endive With Leeks

1. 1

   Preheat oven to 325 degrees.

2. 2

   Rinse the endive but leave the heads whole.

3. 3

   Slice the leeks, trimming the roots and withered leaves.

4. 4

   Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit.

5. 5

   Do not worry if the slices come apart.

6. 6

   Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary).

7. 7

   Arrange the endive on top and add the butter, cut into pieces, and the chicken stock.

8. 8

   Season to taste with salt and pepper.

9. 9

   Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze.

10. 10

    (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).

11. 11

    Sprinkle with chervil or parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.