Escarole Siciliano
This recipe can be doubled. For a larger party, cook in batches.
Ingredients
| Olive oil | 6 Tablespoon | |
| Escarole heads/Dried and chopped | 4 Medium , rinsed | |
| Lemon juice | 1 Cup (16 tbs) | |
| Capers | 4 Tablespoon | |
| Salt | To Taste | |
| Kalamata olives | 20 | |
| Ground black pepper | To Taste |
Directions
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.
Recipe Summary
Nutrition Facts
Serving size
Calories 189Calories from Fat 169
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 266 mg11.08%
Total Carbohydrates 6 g2%
Dietary Fiber 1 g4%
Sugars 1 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
