Name: Quick Sauteed Endive, Escarole, and Frisée
Cook time: 35 min
Total time: 35 min
Yield: Makes 8 servings
Ingredients: 1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups); 1 pound frisée, 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

Image may contain Cutlery Fork Food Dish Meal Plant and Pasta

Photo by Romulo Yanes

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Recipe notes

See Related Recipes and Cooking Tips

97 Thanksgiving Potluck Ideas for Sides & Mains
These crowd-friendly dishes, from hearty roasted squash to creamy potato gratins and fresh kale salads, will make you the potluck winner.
7 Ways to Cook With Endive
Cook it to coax out its natural sweetness, or leave it raw for a satisfying crunch. Either way, endive is epic.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!