Braised Endives with Haricots Verts

Braised Endives with Haricots Verts
Photo by Mikkel Vang


  • 1 ½ tablespoons unsalted butter
  • 4 Belgian endives (1 lb)
  • 1 teaspoon sugar
  • 1 tablespoon fresh lemon juice
  • ½ cup reduced-sodium chicken broth
  • ¼ teaspoon salt
  • ½ pound haricots verts or other thin green beans

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...

View full recipe at Epicurious


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