Ingredients

6 heads California Endive

Butter

Chicken Stock

Salt and pepper

Instructions

Trim 6 endives and slice them in half lengthwise. Season well with salt and freshly ground pepper. In a heavy-bottomed skillet, heat some butter and brown the cut side of the endives over a high flame. Do this in batches, adding butter each time. The pan will brown, which is fine - just don't allow it to blacken; if it does, wash it out before the next batch. Place the endives, brown side up, in a gratin dish just large enough to hold them in a single layer. Pour chicken stock into the dish to a depth of ½ inch. Cover tightly and bake in a preheated 400°F oven for 20 minutes or until quite tender. Serves 6.

Chef's Notes

For a richer, more savory version, the halved endives can be wrapped in thinly sliced pancetta or bacon before browning. This requires a slower flame and browning on both sides. The butter will still be needed to keep the meat from sticking. This makes a fine first course all by itself, or it can be a delightful accompaniment to roasted or grilled meats and birds. Contributed by: Alice Waters, Chez Panisse.