November 25, 2006

We look forward to seeing you at the Market this Saturday.

Here’s a recipe for a warm wilted green salad that would be good to serve with leftover roasted meats after the Thanksgiving holiday:

Quick Sautéed Endive, Escarole and Frisee’


Serves 8

1 lb Belgian endive, cut crosswise into 1-inch pieces
1 lb frisee’, cut crosswise into 1-inch pieces
1 lb head of escarole, ribs removed, cut crosswise into 1-inch pieces
6 tbs extra virgin olive oil
1 t salt
½ t black pepper
4 t lemon juice

Remove all tough or discolored leaves from greens before cutting into smaller pieces. Toss greens together and divide into two batches.

Heat 3 tbs of oil in a large, non-stick skillet over moderately high heat until hot and add 1 batch of greens, ½ t salt and ¼ t pepper and sauté, tossing until evenly wilted but still crunchy, about 2 minutes.

Remove from heat and add 2 t of lemon juice, tossing to coat. Transfer to a serving dish.

Repeat procedure with remaining oil, greens, salt, pepper and lemon juice.

Serve immediately.

Adapted from Gourmet Magazine, November 2006

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu