“*Braised Endive with Prosciutto*”:http://orangette.blogspot.com/2006/01/how-to-endive.html

*Sauteed Escarole and Radicchio with Lemon*

_Yes, this sounds like a lot of butter and oil. Trust me._

1 head escarole, halved lengthwise, cored, and cut crosswise into 3/4-inch strips
1 head radicchio, halved lengthwise, cored, and cut crosswise into 3/4-inch strips
3 tablespoons butter
3 tablespoons olive oil
salt
2 tablespoons juice from 1 lemon, or more to taste

In a large skillet (preferably not nonstick), heat the butter and oil over medium-high heat. When the butter is melted and bubbling, add the greens and a generous sprinkle of salt. Cook until wilted, juicy, and starting to brown, 5 to 10 minutes (cooking time depends on the heat of your burner, size of your skillet, and size of your bunches of greens, but it’s hard to overcook them, so chill out.). Off the heat, stir in lemon juice and additional salt to taste.

Yield: 4 servings

*Penne with Endive and Ham*
Adapted from Italy Al Dente, Biba Caggiano

1. Heat several tablespoons of **olive oil** in a large saute pan. Add 3/4 pound shredded **belgian endive**. Cook until wilted. Add 2 ounces diced **black forest ham** and cook a couple more minutes. Add 1/2 cup **white wine** and 2 teaspoons **fish sauce**. Add 1/3 cup **heavy cream** and 1 cup **low-sodium chicken broth**. Bring to a boil, reduce to a simmer, and simmer until reduced to pasta-coating consistency, about 10 minutes. Remove from heat. Stir in 1 tablespoon **butter**, 1/4 cup grated **Parmigiano-Reggiano**, and salt and pepper to taste.

2. Meanwhile, boil 1 pound **penne rigate** in salted water until al dente. Drain and add to the sauce, cooking them together in the saute pan until the pasta is well coated. Serve with additional grated Parmesan.

Yield: 4 servings