Quick Sauteed Endive Escarole And Frisee Recipes

Steps:

• Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.

Steps:

• Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
• Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
• TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.

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.

Steps:

• Discard or trim any tough outer leaves.
• Tear into bite sized pieces, wash and spin dry.
• Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
• Chop the anchovies into a paste.
• Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
• Add in beans, It's OK if they get mashed while stirring.
• Stir in the escarole until it wilts.
• Stir in all of the other ingredients and saute for about a minute.
• Serve hot topped with grated cheese.