Sautéed Lemon Maple FriséeRomulo Yanes
Frisée often pops up in salads, but like its cousin escarole, its also great for cooking.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
3/4 teaspoon anchovy paste
1 (1-pound) head frisée, torn
1 tablespoon fresh lemon juice
1/2 teaspoon pure maple syrup
Preparation
Step 1
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Step 2
Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Step 3
Serve topped with bread crumbs.
