Quick Sauteed Endive, Escarole, and Frisée

Ingredients for Quick Sauteed Endive, Escarole, and Frisée

• 450g Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (950ml )

• 450g frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 2400ml )

• 1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) cut crosswise into 1-inch pieces (about 2400ml )

• 6 tablespoons extra-virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 20ml fresh lemon juice

How to make Quick Sauteed Endive, Escarole, and Frisée

Toss greens together, then divide into 2 batches.

Heat 45ml oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoons salt, and 0 teaspoons 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.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.