Caramelized Endives and Leeks with Smoked Mozzarella

Bitter endives can be impossible with wine, but when sautéed, braised and covered in oozy mozzarella, they're a terrific match for Chardonnay.

Active Time:
30 mins
Total Time:
30 mins


  • 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. Add the leeks, season with salt and pepper and cook over moderate heat, turning, until golden, about 5 minutes. 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. Add the broth and bring to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 5 minutes. Uncover and cook until almost all of the broth has evaporated, about 3 minutes.

  3. Discard the thyme sprigs. Sprinkle the cheese over the endives and leeks. Broil for 2 to 3 minutes, until the cheese melts. Garnish with thyme leaves and serve warm.

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