Best 4 Quick Sauteed Endive Escarole And Frisée Recipes

Welcome to the world of quick and delicious sautéed leafy greens! This article will delve into the art of preparing a flavorful dish using endive escarole and frisée, three bitter greens that offer a unique and slightly spicy taste. We'll explore the best ways to select, clean, and prepare these greens, as well as provide tips on how to sauté them to perfection. Whether you're a seasoned cook or just starting out, this guide will help you create a vibrant and healthy dish that's perfect for any occasion.

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QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE

Quick Sauteed Endive, Escarole, and Frisée image

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

Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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

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.

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.

SAUTéED ENDIVE WITH BALSAMIC BUTTER

Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the freshest endive, escarole, and frise possible. Look for leaves that are crisp and brightly colored, with no signs of wilting or bruising.
Wash the greens thoroughly before using. This will remove any dirt or debris that may be clinging to the leaves.
Remove the tough outer leaves from the endive and escarole. These leaves are often bitter and can be difficult to digest.
Slice the greens into thin ribbons. This will help them cook evenly and absorb the flavors of the other ingredients.
Use a large skillet or wok to cook the greens. This will give them plenty of room to spread out and cook evenly.
Heat the oil or butter over medium-high heat before adding the greens. This will help prevent them from sticking to the pan.
Cook the greens until they are just wilted, about 2-3 minutes. Overcooking will make them tough and bitter.
Season the greens with salt, pepper, and any other desired seasonings. Lemon juice, garlic, and shallots are all good options.
Serve the greens immediately, while they are still hot. They can be enjoyed on their own or as a side dish to grilled or roasted meats or fish.

Conclusion:

Sautéed endive, escarole, and frise is a quick and easy side dish that is packed with flavor. The slightly bitter greens are balanced by the sweetness of the shallots and the tanginess of the lemon juice. This dish is a great way to get your daily dose of vitamins and minerals, and it can also help to boost your immune system. So next time you're looking for a healthy and delicious side dish, give sautéed endive, escarole, and frise a try.