Quick Sautéed Endive, Escarole, and Frisée
From Epicurious – shared by Candice at Stoneledge FarmSautéing these greens mellows out their flavor. A light, citrusy dressing is the perfect complement.
Ingredients
- 1 lb Belgian endive 2 to 4, cut crosswise into 1-inch pieces, discarding cores (4 cups)
- 1 lb frisée trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
- 1 1-lb head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
- 6 TBS extra-virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 tsp fresh lemon juice
Instructions
- Click here for instructions (Epicurious)