Photo by Rachael Brugger
Yield: 4 to 6 servings
- 3 T. salted butter, divided
- 1 cup thinly sliced leeks (white and tender green parts)
- 6 firm Belgian endives (1½ pounds)
- 1½ T. extra-virgin olive oil
- 1/2 cup chardonnay
- 1/2 cup fresh orange juice
- salt and pepper to taste
- 1 T. honey
- 3 T. pine nuts, lightly toasted
In heavy-bottomed skillet over medium heat, melt 2 tablespoons butter. Add leeks and cook, stirring often, until edges are brown and crispy. Set aside.
Trim bruised leaves and woody ends from endives; slice in half, lengthwise. In large skillet over medium heat, warm olive oil. Add endives, cut-side down, and cook until richly browned. Pour wine on endives, and cook until reduced by half. Turn endives over, season with salt and pepper to taste, and add orange juice. Cover and reduce heat to low. Cook 15 to 20 minutes or until tender, turning endives again during cooking; you should be able to pierce thick ends with fork. Arrange endives cut-side up on platter or baking dish, and place in warm oven.
To remaining liquid in skillet, add honey and 1 tablespoon butter. Cook at low boil over medium-high heat, stirring frequently until liquid thickens and appears glazed and syrupy, 3 to 4 minutes. Drizzle glaze over endives. Sprinkle with crispy leeks, followed by pine nuts. Serve immediately.