Leeks are an underrated bunch here in the U.S. We take a clue from the French and transform the humble vegetable into a full-flavored and elegant side dish.
Why This Recipe Works
We prepared the endive for our braised endive recipe by trimming the heads and halving them lengthwise. We decided to brown the endives on their cuts sides only, thereby eliminating the need to flip, but first we sprinkled sugar into the skillet before adding the endive—the sugar’s caramelization was compensation for flavor lost by browning the endive on only one side. For braising liquids for our braised endive recipe, we liked a combination of chicken broth and white wine—the broth gave the sauce backbone while the wine added acidity—and we threw in some thyme for savory herbal notes.