Name: Escarole Siciliano
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tablespoons olive oil; 2 medium heads escarole - rinsed, dried and chopped; 0.5 cup lemon juice; 2 tablespoons capers; 1 pinch salt; 10 kalamata olives; ground black pepper to taste

Cook Time: 5 minutes

Escarole with Lemon, Capers, and Kalamata Olives

Ingredients

3 tablespoons olive oil
2 medium heads escarole, rinsed, dried, and chopped
cup lemon juice
2 tablespoons capers
1 pinch salt
10 kalamata olives
Ground black pepper to taste

Directions

Heat the olive oil in a wok over high heat.
Add the escarole and cook, stirring occasionally, until the greens begin to wilt.
Stir in the lemon juice and cook for an additional 30 seconds.
Add the capers, salt, and olives, stirring to combine, and cook for another 15 seconds.
Season with ground black pepper to taste and serve immediately.

Nutrition Facts (per serving)

Calories	224
Total Fat	18g
Saturated Fat	2g
Sodium	450mg
Total Carbohydrate	16g
Dietary Fiber	11g
Total Sugars	2g
Protein	5g
Vitamin C	41mg
Calcium	188mg
Iron	3mg
Potassium	1127mg

Servings: 3

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Consult a healthcare professional if you are following a medically restrictive diet.

Comments

Michael Young

07/03/2023 09:41:21 AM

This dish was simply fantastic! We opted to enhance the flavors by adding some sliced garlic and a sprinkle of red pepper flakes to the oil right before adding the escarole for an extra kick. It was also a great healthy option!

Julie Wilson

03/11/2023 05:28:41 AM

The food was absolutely scrumptious!

Nathan Jackson

09/22/2023 12:26:27 AM

I haven't tasted this dish yet, but I have to mention that based on the photo, it seems like the greens are endive rather than escarole. Just pointing it out. Are there others who notice the same thing as I do?

Jerry Sanchez

10/14/2022 08:00:58 PM

I'm rating this recipe four stars for its delicious flavor, although I did enhance it by adding some chopped garlic. However, I'm only giving escarole a single star in general. My daughter tried a similar dish at a friend's house and loved it, so she requested that I make it for her. Unfortunately, something went awry as my escarole turned out tough and chewy. Despite cooking it for what I believed to be a sufficient amount of time, I must admit my lack of expertise with escarole. Any suggestions from experienced cooks would be greatly appreciated, as we were unable to even finish the dish. The flavors were fantastic, Tammy, so I'll give this recipe another shot if I can figure out how to make the leaves more tender.