Braised Endives with Haricots Verts |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
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. 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. Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.
5. Cooks' note: Beans can be cooked 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
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