Steps:
- 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.
- Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
- Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
- Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
- Add the cream and nutmeg and stir. Serve piping hot.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams
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