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Lemon Maple Frisée | Great Performances


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Lemon Maple Frisée
by Caitlyn Austin, Katchkie Farm Intern

Frisée is part of the endive/chicory family. Slightly bitter is the main quality of this family. I think we are all apart of the endive/chicory family before we've had our coffee. As all slightly bitter things, frisée mellows out with an added touch of sweetness (similar to when you've finally received your extra shot cappuccino). 

In this recipe we're going to experiment with lightly sautéing greens, instead of tossing them in a salad. This wilted frisée is a whirlwind of acidic, bitter, and sweet flavors. Anchovy is a secret ingredient exercised by many chefs. If you think you hate anchovy, give it one more chance in this recipe! 


3 tablespoons Olive Oil 
1/2 cup Bread Crumbs 
Zest of 1 lemon 
1 teaspoon Anchovy paste
1 head of Frisée, torn
1 tablespoon Lemon juice 
1 teaspoon Maple syrup 


1. Heat 1 tablespoon of olive oil in a pan. Add breadcrumbs and cook until golden brown, about 4 minutes. Transfer to a bowl and add in lemon zest and a pinch of salt and let cool. 
2. Heat 2 tablespoon of olive oil and stir in anchovy paste. Cook for 15 seconds. Add frisée and cook for 2 minutes, stirring constantly. 
3. Remove the pan from heat and stir in lemon juice, maple syrup and salt and pepper. 
4. Serve frisée topped with breadcrumbs and along side a hearty veggie burger. 

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