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Epicurious

Quick Sauteed Endive, Escarole, and Frisée

3.8

(1)

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Image may contain Cutlery Fork Food Dish Meal Plant and Pasta
Photo by Romulo Yanes

  • Active Time

    35 min

  • Total Time

    35 min

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Ingredients

Makes 8 servings

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 10 cups)
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice

Preparation

  1. Step 1

    Toss greens together, then divide into 2 batches.

    Step 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.

    Step 3

    Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

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Reviews (1)

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  • Further proof that often simplicity is best. I used escarole and endive for my version (no frisée on hand). The sautée brought out the bitter lettuces' subtle buttery notes, which were perfectly complemented by a splash of lemon. I paired this dish with a slice of whole-grain bread, a hunk of Romano, and a glass of chardonnay.

    • rockthetropics

    • Miami Beach, Florida

    • 2/20/2007

TagsEndiveChicoryLeafy GreensVegetableEscaroleFriséeSideDinnerDairy FreeNut FreeGluten FreeVegetarianVeganKetoEasySauteGourmet

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