To braise

I've finally managed to start braising. This lovely combo of the easiest-ever braised potatoes and endive braised with prosciutto was a huge hit (with my guinea pig going nuts for the endive and your humble chef preferring the potatoes). Both of these recipes come from All about Braising by Molly Peters (the art of, you know, uncomplicated cooking).
I feel kind of foolish for almost never having braised anything before (with the exception of the Reverend Biggles' famous pork which is going to get made again soon). Braising is ridiculously easy, but more importantly, what you're doing is just basically cooking things shitless, which is always my preference. Charring, braising, it's two sides of the same coin, really.
Tonight I made the braised escarole with cannelini beans, but my beans were kind of subpar. So no photos. But let me just say how proud I am of myself. This week I bought three, count 'em, three different vegetables I've never bought before (the aforementioned Belgian endive and escarole, plus a cabbage that I'm going to, hold on...braise!).