Caramelized Endives and Leeks with Smoked Mozzarella

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 leeks (1 1/2 pounds), white and light green parts only, halved lengthwise
• Kosher salt
• Pepper
• 3 endives (1 pound), halved lengthwise
• 3 garlic cloves, sliced
• 5 thyme sprigs, plus thyme leaves for garnish
• 1 cup low-sodium chicken broth
• 3/4 cup coarsely shredded smoked mozzarella cheese

1. Preheat the broiler and position a rack 6 inches from the heat.
2. In a large, deep ovenproof skillet, melt the butter in 1 tablespoon of the olive oil.
3. Add the leeks, season with salt and pepper and cook over moderate heat, turning, until golden, about 5 minutes.
4. Add the remaining 1 tablespoon of olive oil along with the endives, garlic and thyme sprigs and cook, turning, until the endives are golden, about 3 minutes.
5. Add the broth and bring to a simmer.
6. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 5 minutes.
7. Uncover and cook until almost all of the broth has evaporated, about 3 minutes.
8. Discard the thyme sprigs.
9. Sprinkle the cheese over the endives and leeks.
10. Broil for 2 to 3 minutes, until the cheese melts.
11. Garnish with thyme leaves and serve warm.

unsalted butter, extravirgin olive oil, leeks, kosher salt, pepper, endives, garlic, thyme, chicken broth, mozzarella cheese

Taken from www.foodandwine.com/recipes/caramelized-endives-and-leeks-with-smoked-mozzarella (may not work)