How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quick Sauteed Endive, Escarole, And Frisée ?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Quick Sauteed Endive, Escarole, And Frisée suitable as general?

Yes, Quick Sauteed Endive, Escarole, And Frisée falls under the General category and is a great choice for this type of meal.

How do I store leftover Quick Sauteed Endive, Escarole, And Frisée ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Sauteed Endive, Escarole, And Frisée Recipe

Name: Quick Sauteed Endive, Escarole, And Frisée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Quick Sauteed Endive, Escarole, And Frisée – a delicious recipe with endive, head, extra-virgin olive oil, salt, black pepper, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
201 kcal
Category
General

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Quick Sauteed Endive, Escarole, And Frisée

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