Endives and Leeks in Cream Sauce

1. 1

   Cut the leeks lengthwise, leaving the trimmed stem ends intact.

2. 2

   Rinse well between the leaves.

3. 3

   Drain well.

4. 4

   Chop the leeks to make very small cubes.

5. 5

   There should be about 2 cups.

6. 6

   Trim off the ends of the endives.

7. 7

   Cut each crosswise into thin slices.

8. 8

   There should be about 4 cups.

9. 9

   Heat the butter in a skillet and add the leeks.

10. 10

    Cook, stirring often, about 2 minutes without browning.

11. 11

    Add the endives and sprinkle with lemon juice.

12. 12

    Add salt and pepper.

13. 13

    Cook, stirring often, about 1 minute.

14. 14

    Cover closely and cook 5 minutes.

15. 15

    Add the cream and nutmeg and stir.

16. 16

    Serve piping hot.

* Per serving · 4 servings · Values may vary.