Caramelized Endives with Leeks and Onions

If you’ve never had cooked endive before, you’re in for a treat. Its signature bitterness—which is what puts some people off of eating endive raw—takes on a really deep, interesting sweet note when caramelized. In my restaurants, I’ve served this warm, as a side with meat or fish, but it’s also delicious on its own, warm or room temperature, topped with a little Salsa Verde. It’s super simple—the cooking could not be more straightforward—but trust me, this