Braised Belgian Endive with Gruyere and Crispy Leeks

December 18, 2020
Created by Harmons
40 minutes
Serves 4
  • 4 large or 8 small heads Belgian endive, discolored ends trimmed
  • 1/2 cup low sodium chicken broth
  • 1 Tbsp olive oil
  • Salt and freshly ground white pepper
  • 1 Tbsp butter
  • 1 Tbsp all-purpose flour
  • 3/4 cup reduced fat milk
  • 1/8 tsp freshly ground nutmeg
  • 3 oz shredded Gruyere cheese, divided
  • 1/4 cup canola oil, for frying
  • 1 leek, halved, cut into thin matchsticks, and patted dry
  • 4 slices prosciutto

White/Pale Green: Don’t be fooled by their color—white vegetables are, in fact, nutrition powerhouses! Glucosinolate compounds found in some white vegetables, like cauliflower and rutabaga, may reduce your risk for digestive tract and prostate cancers.

Preheat oven to 400°.

If endive are large, cut each head in half lengthwise. If small, leave whole. Arrange endive in a single layer in a heavy frying pan over high heat. Add broth and olive oil and season with salt and pepper. Cover pan and bring to boil. Reduce heat to low and simmer until endive is crisp-tender when pierced with a paring knife, 7-9 minutes.

Uncover, and transfer endive to a plate. Cook liquid over medium heat until evaporated, approximately 10 minutes.  Add endive back to pan and cook until slightly browned and tender, 2 minutes.

Meanwhile, in a saucepan over medium-low heat, melt butter. Add flour and stir until blended and nutty smelling, about 3 minutes. Using a whisk, add milk and nutmeg, stirring constantly, until mixture thickens, about 5 minutes. Add 2 ounces of cheese, season with salt and pepper and stir to combine.

Arrange endive in a single layer in a shallow 2-quart baking dish. Spoon sauce over top. Sprinkle evenly with remaining 1 ounce of cheese.

Bake until sauce is bubbling and lightly browned, 9-12 minutes.

Meanwhile, in a small frying pan over medium-high heat, add canola oil. When oil shimmers, add half of leeks and cook until crispy and lightly browned, turning often, about 2 minutes. Transfer to a paper towel-lined plate. Repeat with remaining leeks. Lightly season with salt.

Cut prosciutto into thin ribbons and sprinkle over each serving of endive and top with a tangle of leeks