Quick Sauteed Endive Escarole And Frisée Recipes

QUICK SAUTEED ENDIVE ESCAROLE AND FRISEE

Quick Sauteed Endive Escarole and Frisee image

Make and share this Quick Sauteed Endive Escarole and Frisee recipe from Food.com.

Provided by dicentra

Categories Greens

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

Toss greens together, then divide into 2 batches.
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.
Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

Nutrition Facts : Calories 131.6, Fat 10.6, SaturatedFat 1.5, Sodium 332.8, Carbohydrate 8.8, Fiber 7.5, Sugar 0.5, Protein 2.9

FRISéE, ESCAROLE, AND ENDIVE SALAD

Frisée, Escarole, and Endive Salad image

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
3/4 teaspoon kosher salt, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon red-wine vinegar, or to taste

Steps:

Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.

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