Quick Sauteed Endive Escarole and Frisee

Submitted by dicentra

"Gourmet | November 2006"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 8

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.