Curly Endive Pasta, or Pasta Lyonnaise

Tonight (my last night of vacation), I planned to make salad lyonnaise, but when I looked at the frisee lettuce I bought it just didn't look right. I think I got something different. It looks the same, but was thicker stems and tougher leaves.

I felt that this had to be cooked to be edible. Maybe this is just an older head of curly endive, which apparently is another name for endive.

I already had the bacon, green onion, and garlic in the pan, so I decided to make a pasta lyonnaise. It was a bit of a stretch, but turned out surprisingly delicious! Add in a box of whole wheat penne and you have a healthy, quick dinner.


Pasta Lyonnaise
1 package pasta, I used whole wheat penne
3 garlic clove, minced
2-3 slices thick cut bacon, sliced into small pieces
4-6 green onions, white and green, cut into 1/2 inch pieces
I head curly endive or frisee, chopped into inch pieces
2 tablespoons whole grain mustard
1/3 cup red wine vinegar
2 teaspoons sugar
1 egg

Salt and pepper

1. Bring a large pot of salted water to a boil. When boiling add pasta and cook until done. The sauce should be finished by the time the pasta is finished cooking.
2. In a large saucepan, over medium heat, heat up bacon until the fat starts to melt. Add bacon and green onions. Cook 5 minutes until garlic becomes fragrant.
3. Add greens, a 1/4 cup or so of water and put a lid on the pan. Cook another 5 minutes.
4. While greens are cooking mix up the mustard, vinegar, sugar, and egg in a small jar or glass. Mix until smooth.
5. When greens are cooked, turn down heat and pour sauce over the top. Drain pasta and toss with the hot sauce. Taste to adjust salt and pepper.