Braised Endive, Escarole, or Radicchio with Prosciutto

Belgian endive, with its neat little shape, is perfect for braising whole, but escarole and radicchio taste just as good; I usually chop them up a bit first. Other vegetables you can use: Brussels sprouts, cabbage, kale, chard, or beet greens.

2 tablespoons extra virgin olive oil

4 Belgian endives, trimmed and damaged leaves removed, or about 1 pound escarole or radicchio, roughly chopped

1/4 cup chopped prosciutto or other dry-cured ham

1/2 cup chicken, beef, or vegetable stock or water

Salt and freshly ground black pepper

1 teaspoon freshly squeezed lemon juice or white wine vinegar

Put the olive oil in a medium to large nonstick skillet with a lid over medium heat. When hot, add the endives and cook, turning once or twice, until they begin to brown.
• Add the ham, stock, and some salt and pepper.
• Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 45 minutes.
• Uncover and turn the heat up a bit to evaporate any remaining liquid.
• Drizzle with lemon juice or vinegar and serve.

Braised Endive with Orange Juice.
• Substitute butter for the olive oil if you like and orange juice for the stock. Omit the prosciutto. Add 2 tablespoons brown sugar and omit the lemon juice or vinegar. Proceed with the recipe, adding the brown sugar with the orange juice.

MAKES: 4 servings

TIME: About 1 hour