Escarole Siciliano recipe

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Ingredients

3 tablespoons olive oil
2 medium heads escarole - rinsed, dried and chopped
½ cup lemon juice
2 tablespoons capers
1 pinch salt
10 kalamata olives
ground black pepper to taste

Nutrition Info

224.1 calories
carbohydrate: 16.4 g
cholesterol: : -
fat: 17.5 g
fiber: 11 g
protein: 4.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 449.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok over high heat. Add escarole, cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives, cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

Recipe Yield

3 servings

Recipe Note

This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great accompaniment. This recipe can be doubled. For a larger party, cook in batches.

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