Braised Endives with Haricots Verts
Photo by Mikkel Vang
Ingredients
- 1 ½ tablespoons unsalted butter
- ½ pound haricots verts or other thin green beans
- 4 Belgian endives (1 lb)
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh lemon juice
- ½ cup reduced-sodium chicken broth
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round. 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 ten...
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