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.
Ingredients
- 3 tablespoons olive oil
- 2 medium heads escarole - rinsed , dried and chopped
- 0.5 cups lemon juice
- 2 tablespoons capers
- 1 pinch salt
- 10 kalamatas olives
- ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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