Braised Endives

Endives have a couple of things going for them: they’re grown inside (mostly in the dark, so they stay white), so they’re fresh all year round; they have great form and nice crunchy texture; they are unusually bitter, but in a pleasant way. Cooked—especially with good stock—they are elegant and delicious.

Other vegetables you can prepare this way: leeks (split and washed), romaine lettuce (quartered, the long way), or any root vegetable—especially carrots.