Braised endive / Endive

Belgian endive, braised MAFC I 493). Yumm. I ate this all over Belgium and northern France, Albertville, for example.
A pressure cooker makes this easy, as with most braises. Vegetables or meats.
Serves from 1 to 12

• For each medium endive, with tight leaves, beautifully light green.
• 1 tablespoon butter
• tiny pinch of salt
• two grinds of fresh pepper
• lemon juice--a small squirt

1. Heat a pressure cooker on high
2. Spray the bottom of the pressure cooker with oil or smear with butter
   
3. Halve each endive and cut off the stem end if necessary
4. Place in layers in the cooker, cut side down
5. Sprinkle the top (uncut) side of each half with a tiny pinch of salt, a grind or two of pepper, a squirt of lemon juice, and a teaspoon of butter
6. Seal with the cover and cook under pressure for seven minutes.
7. Release the pressure and remove the endives, cut side up, to a platter or plates.
8. Garnish with chopped chives or parseley
9. [These will keep in the refrigerator for a week, to reheat or prepare as in the variations below.]
   
   

Variation 1

This takes more than 10 minutes, but not much.

1. While the endives are cooking, preheat the broiler.
2. For each two whole endives (four halves) mix together one half cup cream and one egg. or 2/3 cup béchamel sauce.
3. Lay on a baking dish as many thin slices of boiled ham as there are whole (two halves) endives.
4. When the endives are done, wrap each endive (two halves) in ham.
5. Slather the cream and egg mixture (or béchamel) over the endive.
6. Grate about two tablespoons Swiss or Gruyere cheese on top of each endive (two halves).
7. Broil for three minutes or until the cheese is golden brown.

8. Garnish with chopped parsley, chives, or other herbs.