Braised Endives With Haricots Verts

1. 1

   Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.

2. 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.

3. 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.

4. 4

   Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.