Quick Sauteed Endive, Escarole, and Frisée

Total Time 35m

Ingredients in this Recipe

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)
1 pound Belgian endive (2 to 4), cut crosswise into 1 inch pieces, discarding cores (4 cups)
1 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice
6 tablespoons extra virgin olive oil

See Full Recipe at Epicurious