Quick Sauteed Endive, Escarole, and Frisée
A vibrant blend of three bitter greens - Belgian endive, frisée, and escarole - quickly sautéed with olive oil and brightened with fresh lemon juice. This elegant side dish maintains the crisp texture of the greens while mellowing their natural bitterness.
Ingredients
- •1 pound Belgian endive
- •1 pound frisée
- •1 pound escarole
- •6 tablespoons extra-virgin olive oil
- •1 teaspoon salt
- •½ teaspoon black pepper
- •4 teaspoons fresh lemon juice
Cooking Instructions
- 1.
Toss greens together, then divide into 2 batches.
2 min
- 2.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
4 min
- 3.
Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
4 min
