Refrigerator Remix: Braised Endive

So there I was, determined to neither waste nor want (and on a mission to fill at least one of Mr. Bento's compartments with greenery goodness). Found in the back of the fridge: four endives, a fortnight old but still in good shape. To Bittman! (The original recipe, from How to Cook Everything, is below, with my tweaks in italics.) Alas, the pantry contained neither prosciutto nor decent broth, but I did have some aging carrots and celery. Why not hearken to both Ruhlman's and Bittman's disdain for pre-prepared stock, add an onion to the mix, and make a mirepoix of it? And, hey, how about some of that garlic? While we're at it, why not mince some of that kielbasa in the freezer as a substitute for the prosciutto?

Note: Bradley, John and I ended up making an impromptu dinner out of this and John's first-ever attempt at risotto while watching the No Reservations: Philippines episode - a rather greens-and-grains heavy meal to be eating while lusting after sisig and lechon.

• 1 tbsp. olive oil
• 4 endives, trimmed at the base
• 1/4 cup proscuitto or other minced ham (substituted equivalent amount of minced sausage)
• 1/2 cup chicken, beef or vegetable stock, or water (doubled to 1 cup of water, because of the added vegetables)
• 1 small carrot, chopped into 1 in. chunks (not in original recipe)
• 1 celery stalk, chopped into 1 in. chunks (not in original recipe)
• 1 medium onion, roughly chopped (not in original recipe)
• 5-6 cloves garlic, unpeeled (not in original recipe)
  
• salt and freshly ground pepper to taste
• 1 tsp. lemon juice or white wine vinegar

Heat the olive oil over medium heat in a non-stick skillet that can be covered. Add the endives and cook, turning once or twice, until they begin to brown.

Add the meat, braising liquid, vegetables, salt and pepper. Cover and cook on low or medium-low until very tender, about 45 mins. (took me about an hour).

Uncover and turn heat up to evaporate remaining liquid (I liked the resulting broth, so I skipped this step).

Drizzle with lemon juice or vinegar and serve.