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. This recipe can be doubled."

Servings: 3

Ingredients:

• 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

Preparation:

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.

Values per serving:
Calories: 224, Total Fat: 17.5 g
Fiber: 11 g