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. This recipe can be doubled."

Servings: 3


  • 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


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:
Calories: 224, Total Fat: 17.5 g
Fiber: 11 g