Sautéed curly endive is a simple and tasty side dish perfect for accompanying any type of main dish. I’m lucky to have a greengrocer who knows me and knows that I love trying new fruits and vegetables, so every time he has novelties, he offers them to me, so I got to try this curly salad also known as green frisee lettuce. On the same day he offered me this lettuce, he also let me try Creazzo’s fiolaro broccoli, which I also prepared IN THE PAN. Now let’s see how to make sautéed curly endive, and if you try it, let me know. Barbara
I also recommend trying these sautéed vegetables:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 heads curly endive (curly escarole)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
How to make Sautéed Curly Endive
Let’s start preparing the sautéed curly endive. Wash the heads of curly endive, remove the outer and damaged leaves, cut the stalk, and detach the leaves.
Pour the garlic clove into the pan, add the extra virgin olive oil, put it on the heat, and let it flavor for a few minutes, then add the curly endive leaves and cook, stirring occasionally. Do not add water; you will see that they will cook with their own moisture, becoming more flavorful.
If you like, you can also add some chili pepper for a bolder taste. Cook over low heat for 15 minutes. If necessary, raise the heat and let the endive dry.
Serve the sautéed curly endive hot
How to store cooked sautéed curly endive
Store in the refrigerator for 3 days
