Name: Braised Endives with Haricots Verts
Cook time: 15 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter, cut into bits, plus additional for greasing wax paper; 1/2 lb haricots verts or other thin green beans, trimmed; 4 Belgian endives (1 lb), trimmed, leaving leaves attached, and halved lengthwise; 1/2 cup reduced-sodium chicken broth; 1 tablespoon fresh lemon juice; 1 teaspoon sugar; 1/4 teaspoon salt

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Braised Endives with Haricots VertsMikkel Vang

A mix of pleasantly bitter and crisp-tender vegetables perfectly complements the Duck with Walnut Sherry Vinaigrette . Some of the nutty, sweet vinaigrette will inevitably end up on the vegetables, enhancing their flavor.

Cooks' note:

Beans can be cooked 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe notes

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