Remove the first few damaged leaves from the endives and lightly hollow out the base to remove the bitterness. Rinse them quickly under cold water and dry them with a clean cloth.

2️⃣ 🧅 Brown the shallot
Peel and slice the shallot. In a large skillet or casserole dish, melt half the butter. Add the shallot and let it brown gently until translucent.

3️⃣ 🥓 Add the ham
Add the pieces of ham to the casserole dish and brown them for a few minutes to release their aromas.

4️⃣ 🍷 Cook the endives
Place the whole endives in the casserole dish. Moisten with the white wine, let it reduce slightly, then add the stock. Add a little salt (the ham is already salty) and pepper.

5️⃣ 🔥 Simmer
Cover and cook over low heat for about 30 minutes, turning the endives halfway through cooking so that they soak up the sauce well.

6️⃣ 🍽 Finishing and serving
Before serving, add the remaining butter to thicken the sauce and sprinkle with fresh thyme. Serve piping hot with some bread for dipping.

🌟 Tip to make the recipe easier

If your endives are too bitter, add a teaspoon of sugar to the cooking to sweeten the taste.

🔄 Ingredient to exchange

You can replace the ham with smoked bacon or even smoked salmon for a different version.

🍳 Cooking tip

For tender endives, cook them over very low heat and cover well: the steam allows for even and delicate cooking.