A modest little supper.

The last two halves of a slice of jambon de pays.

Two endives sliced in half.

A tablespoon of duck fat in the bottom of a pan. Heat.

Braise the endive, cut side down. Covered.

when the endive is done, throw the ham on top to warm.

Toute simplemente! It's enough for dinner isn't it on a Tuesday night in Gascony?