Sauteed Lemon Maple Frisée

I just realized I should have taken a "before" photo!

We just collected our gorgeous CSA share from Sapelo Farms, thanks Gabe & BA!! And I noticed the recipe included this week was for Frisée. Those of you who know me realize there is not much I don't like, and even less that I hate but having out ever had it in a mixed salad, I would have to say, I HATE Frisée!!
When I saw the recipe, I knew it was my chance to redeem myself back into love status so I immediately had to try the recipe. Sautéed Lemon Frisée which originally comes from Epicurious. I tweaked the recipe a bit to lower the fat & eliminate the anchovies and came up with this:
Sautéed Citrus Frisée! It's just what the doctor ordered for D & me as we've been suffering from bronchitis!! I never get sick either!!
I can now say truthfully, LOVE Frisée!!

Sautéed Citrus Frisée
3 T veggie stock
1/2 t orange zest
1/2 t lemon zest
1 T vegan worcestershire sauce
1 T fresh orange juice
1 T fresh lemon juice
1 lg head Frisée, washed & torn
1/2 T. Maple syrup
1/2 cup toasted herbed Bread Crumbs

Wet sauté frisée in veggie stock until wilted. About 1-2 min.
Remove from hear & add juices & Worcestershire sauce. Remove from heat and serve garnished with breadcrumbs & citrus zest.

Next time I will add garlic & red pepper flakes, maybe some raisins or currents would be nice in place of maple syrup. This is a classic Mediterranean way for cooking bitter greens! So simple, why didn't I ever try it before?? I suppose the answer is I've never had, or wanted to have an entire head of Frisée!!


  1. Thanks for sharing your recipe, I have mind to would you mind to visit it. personal chef in austin tx. Thanks and God Bless!


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