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CSA Recipes: Week 2–Frisee

June 20, 2011

So, last Tuesday, this is what we got:

CSA Week 2

  • 1 kohlrabi
  • 1 head frisee
  • 1 bunch Swiss chard
  • 2 heads lettuce
  • 1 lb. spinach
  • 1 lb. (about) mixed greens
  • 1 bunch scallions
  • several garlic scapes
  • 1 bunch radishes
Well, I must admit, I was a little disappointed to see the frisee. (The frisee is in the back right corner behind the bag of spinach.) I think the stuff is pretty bitter and it’s sharp–not only in taste, the leaves are sharp. However, I decided to work through this disappointment and try a new recipe that cooked the frisee. Most recipes are for a salad with such-and-such with frisee and they’re fancy and often call for expensive or out-of-season ingredients like grapefruit (in June!!!) or persimmon (in Michigan!!)
The recipe I tried is a triple-threat: it’s easy, it’s cheap, and it’s delicious. It is good warm or cold, but I doubt you’ll have leftovers. The original recipe is from Gourmet, November 2008 and you can find the original recipe here, but I put it below for your convenience.
Now, a word to the wise. Maybe you don’t like anchovies and, when you see that this recipe calls for anchovy paste you’ll say “Forget about this.” I’d urge you to try it. Anchovy paste heightens flavor without imparting a fishy taste to foods. It’s good, even if you don’t like anchovies on your pizza.
Sauteed Lemon Maple Frisee
  • 3 tablespoons olive oil, divided
  • 1/2 cup coarse fresh bread crumbs
  • 3/4 teaspoon grated lemon zest
  • 3/4 teaspoon anchovy paste
  • 1 (1-pound) head frisée, washed and torn
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure maple syrup

Heat 1 tablespoon oil in a 12-inch heavy skillet (I used cast-iron.) over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.

Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Serve topped with bread crumbs.

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