"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. This recipe can be doubled."
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.
Values per serving: