|Escarole head/Curly endive (8 to 12 ounce.); or 2 heads frisee (8 ounce. each), radicchio (4 ounce. each), or belgian endive (4 ounce. each)||1 Pound|
|Extra virgin olive oil||2 1⁄2 Tablespoon|
Cut escarole and curly endive lengthwise through the core into quarters.
Cut frisee, radicchio, and Belgian endive in half lengthwise.
Rinse gently between leaves, keeping quarters or halves of the heads intact.
To a 10- to 12-inch frying pan over medium-high heat, add 2 tablespoons olive oil.
Place chicory, cut side down, in pan.
Add 3 tablespoons water.
Cover and cook until thickest stems are barely tender when pierced, chicory is lightly browned on bottom, and water has almost evaporated, 3 to 6 minutes.
Transfer to serving dish.
Add salt, pepper, olive oil, and lemon to taste.