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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this several times since returning, and it's always been a hit. They taste great with dipping sauce.
Pumpkin Yogurt Raisin Muffins
A very light and moist muffin with pumpkin and raisin filling.
Asian Beef with Snow Peas
Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.