Quick Sauteed Endive, Escarole, And Frisée

Name: Quick Sauteed Endive, Escarole, And Frisée
Ingredients: 1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups); 1 pound frisee, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups); 1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) 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

7 ingredients

3 steps

Ingredients

1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
1 pound frisee, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
1 (1-pound) head escarole, trimmed of any tough or discolored leaves and remainder (including ribs) 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 saute, 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.
3

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