 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
|
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. 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 |
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.
|
|