To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.
Recipe information
Yield
Makes 8 servings
Ingredients
7 tablespoons butter
1 9-ounce package fresh spinach
8 ounces escarole, coarsely chopped
1 5-ounce head of frisée, coarsely torn
Preparation
Melt butter in heavy large skillet over medium heat. Add half of greens; toss to wilt very slightly, about 30 seconds. Add remaining greens and toss just to warm and wilt slightly, about 1 1/2 minutes. Transfer to platter and serve.
