Escarole Siciliano recipe

3 servings

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.