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.
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
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.
Makes 3 servings