Braised Endives with Haricots Verts
A refined side dish combining tender braised Belgian endives and crisp-tender haricots verts in a delicate butter and chicken broth sauce. The lemon juice adds brightness while a touch of sugar balances the endives' natural bitterness.
Ingredients
- •1½ tablespoons unsalted butter
- •½ lb haricots verts
- •4 whole Belgian endives
- •½ cup reduced-sodium chicken broth
- •1 tablespoon fresh lemon juice
- •1 teaspoon sugar
- •¼ teaspoon salt
Cooking Instructions
- 1.
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
5 min
- 2.
Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
25 min
- 3.
Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
5 min
- 4.
Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.
1 min
