Quick Sauteed Endive, Escarole, and Frisée Recipe | Epicurious

Ingredients

• 1 pound Belgian endive (2 to 4), cut crosswise into 1-inch pieces, discarding cores (4 cups)
• 1 pound frisée, trimmed of tough or discolored leaves and remainder cut crosswise into 1-inch pieces (about 10 cups)
• 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)
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 teaspoons fresh lemon juice