Escarole Siciliano

12 Reviews

Prep: 10 min
Cook: 5 min
Ready In: 15 min

“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.” - by Tammy

Ingredients

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

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Metric US

Original recipe yields 3 servings

Directions

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.

Nutrition

Amount Per Serving (3 total)

Calories
224 cal
11%

Fat
17.5 g
27%

Carbs
16.4 g
5%

Based on a 2,000 calorie diet

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Reviews (12)

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shaggy

Jan. 25, 2004

"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 fl..." See moreavors battling for attention."

Steve

Jan. 25, 2004

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

LINDA MCLEAN

Jan. 25, 2004

"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 l..." See moreoved 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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