Quick Sauteed Endive Escarole and Frisee |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Gourmet | November 2006 Ingredients:
2 -4 endives, cut crosswise into 1-inch pieces, discarding cores (4 cups) |
1 lb frisee, cut crosswise into 1-inch pieces (about 10 cups) |
1 lb escarole, 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 |
Directions:
1. Toss greens together, then divide into 2 batches.
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.
3. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
4. Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
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