Quick Sauteed Endive Escarole And Frisee

• 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

1. Toss greens together, then divide into 2 batches.
2. 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 saute, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
3. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
4. Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

frisee, extra virgin olive oil, salt, black pepper, lemon juice

Taken from www.food.com/recipe/quick-sauteed-endive-escarole-and-frisee-339186 (may not work)