Escarole Siciliano


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 mins
Cook Time:
5 mins
Total Time:
15 mins
3 servings


  • 3 tablespoons olive oil

  • 2 medium heads escarole - rinsed, dried and chopped

  • ½ cup lemon juice

  • 2 tablespoons capers

  • 1 pinch salt

  • 10 kalamata olives

  • ground black pepper to taste


  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.

Nutrition Facts (per serving)

224 Calories
18g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 224
% Daily Value *
Total Fat 18g 22%
Saturated Fat 2g 12%
Sodium 450mg 20%
Total Carbohydrate 16g 6%
Dietary Fiber 11g 39%
Total Sugars 2g
Protein 5g
Vitamin C 41mg 206%
Calcium 188mg 14%
Iron 3mg 17%
Potassium 1127mg 24%

* 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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