Here's a very simple, flavorful way to bring a little-used vegetable into play with any rich heavy main course. The dripping-wet endives are braised in their own liquid in olive oil flavored with garlic and mint. Cooking reduces the natural bitterness of the endive without eliminating it completely.

Indivie Intere "a Crudo" are traditionally served with roasts, especially with veal, but they will do well with any heavy main course where cooked bitter greens do well. The bitterness helps to cut the unctuousness of the fat in such dishes. 

I think this is likely to fight with a red wine that has any tannins in it; from that perspective the bitterness serves the purpose of the tannins in the wine. I might serve this when the best wines of the dinner are done and we're on to something softer, or maybe with a white wine. 

I show this on a bed of Black Venus Rice, but I bet it would be a bang-up dynamic pairing with the Gorgonzola Risotto!