Escarole Siciliano

SUBMITTED BY: Tammy

"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."

PREP TIME	10 Min
COOK TIME	5 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (8)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jan. 25, 2004 by Steve

Tasted just like the escarole I had at a high-end local Italian restaurant!

14 users found this review helpful

Reviewed on Jan. 25, 2004 by shaggy

I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside, it's really good! Between the escarole, the lemon and the kalamata olives, there are some intense flavors battling for attention.

13 users found this review helpful

Reviewed on Jan. 25, 2004 by LINDA MCLEAN

I'm giving this recipe four stars for flavor, although I did add several cloves of chopped garlic, however, I'm giving "escarole" in general one star. My daughter had a similar dish at a friends and loved it, so she asked me to make it for her. I don't know what went wrong, but my escarole came out tough and chewy. I don't claim to be escarole savy, but I certainly cooked it long enough. If anyone out there has any suggestions, I would certainly appreciate it because we honestly couldn't even finish it. Again, the flavors were great Tammy and I'll give this another try if I can find a way to tenderize the leaves.

10 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 3

Amount Per Serving

Calories: 224

Total Fat: 17.5g
Cholesterol: 0mg
Sodium: 579mg
Total Carbs: 16.4g
Dietary Fiber: 11g
Protein: 4.8g

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