Endive Gratin

Total time: 35 minutes
    Braising the endive in a skillet first reduces the baking time. The milk and cheese add a bit of sweetness.

 Ingredients:

• 2 endive
• 1/2 cup (4oz, 120ml) chicken stock
• 1/4 cup (2oz, 60ml) milk
• 1/2 cup (2oz, 60gr) shredded cheese

 Instructions:

• Rinse endive and remove 2 or 3 outer leaves as needed. Trim the stem end. 
• Cut each endive in half the long way through the stem. 
• ay in a skillet large enough to hold them flat, in one layer. 
• Add chicken stock, cover and simmer until the stem end is tender when pierced with a sharp knife, about 15 minutes. 
• Remove endive lay in baking dish, cutting to fit if needed. 
• Pour milk over the top, sprinkle with cheese and bake, uncovered, 400F (200C) for 15 minutes.  Serve.