Braised endives with leeks
Instructions
Browse the endives, wash, drain.
Remove roots and one-third of the green part of leeks, wash and drain them.
Cut the leeks into rings about 1 cm thick and Escarole leaves into strips.
Melt the butter soft focus in a saucepan, saucepot and vegetables to fresh fire for ten minutes.
Add salt and pepper.
Pour the broth in the saucepan, cover, bring to the boil and simmer for fifteen minutes.
When cooked, remove the lid, increase the heat and reduce the cooking juices, stirring continuously.
