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Sauteed Lemon Maple Frisee

Frisée comes by its bitterness naturally. It’s a member of the chicory family and can count endive and radicchio as its cousins. It also has a nicely crunchy texture that holds up well in this Sauteed Lemon Maple Frisee recipe.

Sauteed Lemon Maple Frisee


  • 1 head frisée, torn
  • 3 tablespoons olive oil, divided
  • ½ cup coarse fresh bread crumbs
  • ¾ teaspoon grated lemon zest
  • 1 tsp. anchovy paste or olive tapenade
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure maple syrup


  1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes.
  2. Transfer to a bowl and stir in zest and a pinch of salt.
  3. Wipe out skillet, then add anchovy paste (or olive tapenade) and remaining 2 Tbsp oil and cook 15 seconds.
  4. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute.
  5. Add remaining frisée and sauté until wilted, about 2 minutes more.
  6. Off heat, stir in juice, syrup, ⅛ teaspoon salt, and ¼ teaspoon pepper.
  7. Serve topped with bread crumbs.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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