• 1 pound frisée or escarole, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 loose cups)
  • 2 TBS dices chives or basil or 1 tsp oregano
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 teaspoons fresh lemon juice


Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing  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. Serve as a side or mixed with pasta as a dish. Serves 4.


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