Quick Sauteed Endive, Escarole, and Frisée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 teaspoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Carbohydrate 5 g(2%)
- Cholesterol 45 mg(15%)
- Fat 24 g(36%)
- Fiber 4 g(15%)
- Protein 10 g(20%)
- Saturated Fat 6 g(29%)
- Sodium 363 mg(15%)
- Calories 268
Preparation 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. Cooks' note:
Preparation 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. Cooks' note:
