Braised Endive with Ham and Cheese

• 1 good-sized endive
• 1 teaspoon butter
• 1 lemon
• Salt
• 2 thin slices ham or prosciutto
• 34 tablespoons grated cheese (a French mountain cheese such as Cantal, Swiss Gruyere, or Parmigiano-Reggiano)

1. Cut the endive in half lengthwise.
2. Rub a little of the butter in a heavy skillet just big enough to hold the two halves of endive, then lay them into the pan, side by side.
3. Distribute the remaining butter on top, sprinkle on several drops of lemon juice, and salt lightly.
4. Pour enough boiling water into the pan to come halfway up the endive.
5. Arrange on top a round of parchment cut to fit snugly into the pan, and cover with a tight-fitting lid.
6. Cook over low heat for 30 minutes, at which point check for tenderness: If the endive is soft, finish cooking uncovered until the remaining liquid is absorbed; if its still resistant, cook covered a little longer, adding more water if needed.
7. When the endive is done, drape a thin slice of ham or prosciutto over each endive half, and sprinkle cheese liberally on top.
8. Slip under a broiler until lightly browned and bubbly.
9. Good with a Wild Rice Pancake (page 180), broiled polenta (page 194), or just a hunk of crusty bread.

endive, butter, lemon, salt, thin slices ham, grated cheese

Taken from www.epicurious.com/recipes/food/views/braised-endive-with-ham-and-cheese-378410 (may not work)