Escarole Siciliano

12

"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."
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Ingredients

15 m servings 224 cals
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Nutrition

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 inte...

Most helpful critical review

This was my first time cooking escarole. It came out good, except that the lemon was overpowering. I agree with the previous post- halving the lemon juice would have made it much better.

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 inte...

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

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...

This is great! Easy prep, fast, and very tasty.

Healthy, easy to make and yummy!! My only suggestion is to add a little garlic and red pepper to the oil before adding the Escarole and to reduce the amount of lemon juice to maybe a quarter of...

We loved this recipe. Did not think the lemon was too much, as mentioned by some reviewers but we did use Meyer lemons from our tree which are a milder flavor so maybe that is why. I did not see...

This was my first time cooking escarole. It came out good, except that the lemon was overpowering. I agree with the previous post- halving the lemon juice would have made it much better.

I love the idea, but the lemon was too much for me; next time, I'll halve it. Like other reviewers, I added garlic to the olive oil. I went to four markets and couldn't find escarole or frisee, ...

This was absolutely fabulous! We decided to add a little slivered garlic and a few red pepper flakes to the oil just before the escarole for a bit more zing. Nice and healthy, too!