What I had for dinner:
The classic dish of endives and ham asks for endives rolled inside slices of ham, and baked in white sauce. I chose a much simpler method this time: The endives were quartered lengthwise and sauteed in a wok with olive oil, until slightly caramelized. A couple of sliced hot peppers (in this case, the rather mild Anaheim) and a little liquid (beer, wine, or water) were added, and cooked until most of the liquid had boiled off. Slices of Westphalian ham were quickly cooked on the sides of the wok, and that's it. Ready in 10 minutes.