Endives and Leeks in Cream Sauce

• 2 large leeks, well trimmed, about 3/4 pound
• 3 large, unblemished endives
• 2 tablespoons butter
• 2 tablespoons freshly squeezed lemon juice
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup heavy cream
• 18 teaspoon freshly grated nutmeg

1. Cut the leeks lengthwise, leaving the trimmed stem ends intact.
2. Rinse well between the leaves.
3. Drain well.
4. Chop the leeks to make very small cubes.
5. There should be about 2 cups.
6. Trim off the ends of the endives.
7. Cut each crosswise into thin slices.
8. There should be about 4 cups.
9. Heat the butter in a skillet and add the leeks.
10. Cook, stirring often, about 2 minutes without browning.
11. Add the endives and sprinkle with lemon juice.
12. Add salt and pepper.
13. Cook, stirring often, about 1 minute.
14. Cover closely and cook 5 minutes.
15. Add the cream and nutmeg and stir.
16. Serve piping hot.

leeks, endives, butter, freshly squeezed lemon juice, salt, freshly ground pepper, heavy cream, nutmeg

Taken from cooking.nytimes.com/recipes/2629 (may not work)