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Quick Sautéed Endive, Escarole, and Frisée

From Epicurious – shared by Candice at Stoneledge Farm
Sautéing these greens mellows out their flavor. A light, citrusy dressing is the perfect complement.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Italian
Servings 8 servings

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
 

Keyword 5 ingredients or fewer, budget-friendly, catch-all recipes, dairy-free, gluten free, one-pot, side dish, vegan, vegetarian