Escarole Siciliano


"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."


15 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 13 Ratings


I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside, it's really good! Between the escarole, the lemon and the kalamata olives, there are some inte...

Tasted just like the escarole I had at a high-end local Italian restaurant!

I'm giving this recipe four stars for flavor, although I did add several cloves of chopped garlic, however, I'm giving "escarole" in general one star. My daughter had a similar dish at a friends...

This is great! Easy prep, fast, and very tasty.

Healthy, easy to make and yummy!! My only suggestion is to add a little garlic and red pepper to the oil before adding the Escarole and to reduce the amount of lemon juice to maybe a quarter of...

We loved this recipe. Did not think the lemon was too much, as mentioned by some reviewers but we did use Meyer lemons from our tree which are a milder flavor so maybe that is why. I did not see...

This was my first time cooking escarole. It came out good, except that the lemon was overpowering. I agree with the previous post- halving the lemon juice would have made it much better.

I love the idea, but the lemon was too much for me; next time, I'll halve it. Like other reviewers, I added garlic to the olive oil. I went to four markets and couldn't find escarole or frisee, ...

This was absolutely fabulous! We decided to add a little slivered garlic and a few red pepper flakes to the oil just before the escarole for a bit more zing. Nice and healthy, too!