- Endive Slicer (A kitchen tool designed specifically for slicing endives and similar leafy greens quickly and efficiently)
- Cast Iron Skillet (Durable and heat-retentive skillet perfect for sautéing vegetables, offering even cooking with excellent non-stick properties)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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