- 7 tablespoons butter
- 1 9-ounce package fresh spinach
- 8 ounces escarole, coarsely chopped
- 1 5-ounce head of frisée, coarsely torn
- Melt butter in heavy large skillet over medium heat. Add half of greens; toss to wilt very slightly, about 30 seconds. Add remaining greens and toss just to warm and wilt slightly, about 1 1/2 minutes. Transfer to platter and serve.