Endives and Leeks in Cream Sauce

Ingredients

• 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
• ¼ cup heavy cream
• ⅛ teaspoon freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    164 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 35 milligrams cholesterol; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

25 minutes