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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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

224 calories; protein 4.8g 10% DV; carbohydrates 16.4g 5% DV; fat 17.5g 27% DV; cholesterolmg; sodium 449.6mg 18% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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. Read More
(17)

Most helpful critical review

Rating: 2 stars
02/27/2009
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. Read More
(2)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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. Read More
(17)
Rating: 5 stars
01/25/2004
Tasted just like the escarole I had at a high-end local Italian restaurant! Read More
(17)
Rating: 4 stars
01/25/2004
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. Read More
(15)
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Rating: 5 stars
01/25/2004
This is great! Easy prep fast and very tasty. Read More
(11)
Rating: 4 stars
12/10/2006
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!! Read More
(6)
Rating: 5 stars
02/23/2011
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. Read More
(2)
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Rating: 5 stars
03/08/2006
they were out of escarole so we substituded friscee... it was good...not popular with the hubby...but it felt good to eat healthy! I would make it again. Read More
(2)
Rating: 4 stars
01/31/2008
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. Read More
(2)
Rating: 2 stars
02/27/2009
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. Read More
(2)