May 29, 2008
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I saw a sign at the grocery. They had a lot of frisée. They wanted to sell it.

So they suggested sweating some shallots in butter, and then wilting the frisée. Drizzle with cream, grind a little white pepper. Serve with surprisingly inexpensive bay scallops. Nice.

I've never cooked frisée before. How long has this been going on?