Caramelized endive and blue cheese together are autumn comfort in a pan. The sharp cheese melts into the soft vegetable as it cooks, needing only butter and salt to shine. One pan, twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 420 calories a serving, 14 g protein, 9 g carbohydrate, 38 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the base from 4 heads of endive and halve them lengthwise, then rinse and pat dry. Melt 2 tablespoons butter in a large skillet over medium-high heat and lay the endive flat, cut-side down, without moving them until golden, about 8 minutes.8 min
2. Flip the endive and scatter 3 ounces blue cheese crumbles over the tops. Reduce heat to medium, cover the pan, and cook until the endive is tender when pierced and the cheese melts, about 5 minutes.5 min
3. Toast 2 ounces walnuts in a dry skillet over medium heat, shaking often, until fragrant, about 3 minutes. Season the endive with salt and pepper, top with walnuts, and serve warm from the pan.3 min

Note Swap walnuts for toasted breadcrumbs or pine nuts. Leftovers keep three days covered; reheat gently. Serve with crusty bread and a simple green salad, or alongside roasted chicken or steak.