escarole-siciliano

Escarole Siciliano

12 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Tammy
Recipe by  Tammy

“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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Ingredients

Adjust Servings

Original recipe yields 3 servings

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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.

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Reviews (12)

Rate This Recipe
shaggy
17

shaggy

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 intense flavors battling for attention.

Steve
17

Steve

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

LINDA MCLEAN
15

LINDA MCLEAN

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 and loved it, so she asked me to make it for her. I don't know what went wrong, but my escarole came out tough and chewy. I don't claim to be escarole savy, but I certainly cooked it long enough. If anyone out there has any suggestions, I would certainly appreciate it because we honestly couldn't even finish it. Again, the flavors were great Tammy and I'll give this another try if I can find a way to tenderize the leaves.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 16.4 g
  • 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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