Escarole Siciliano Recipe - Allrecipes.com
  • READY IN 15 mins

Escarole Siciliano

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

 
Most Helpful Critical Review
Feb 27, 2009

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.

 

13 Ratings

Jan 25, 2004

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

 
Jan 25, 2004

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.

 
Jan 25, 2004

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

 
Dec 10, 2006

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 a cup. Very Good, Thanks!!

 
Feb 23, 2011

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 that the recipe required 2 heads of escarole so I only purchased one, then wound up tossing in baby arugula after the salad was removed from the heat to make up for the missing escarole. I think I may almost prefer it this way in the event I prepare this again. All at our dinner party loved it but we are bitter greens lovers. The capers were especially nice! We served this as a salad/side dish with a polenta & braised short ribs - perfect to cut the creaminess & fattiness of the other items served.

 
Jan 31, 2008

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, so I used spinach and arugula.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 579 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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