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Quick Sauteed Endive Escarole and Frisee
 
recipe image
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 8
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.
By RecipeOfHealth.com