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.
escarole siciliano
Escarole Siciliano
Ingredient
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3 tablespoons olive oil
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2 medium heads escarole - rinsed, dried and chopped
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½ cup lemon juice
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2 tablespoons capers
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1 pinch salt
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10 kalamata olives
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ground black pepper to taste
Instructions
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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.