Escarole with Lemon, Capers and Kalamata Olives
A unique way to cook escarole which brings out its subtle flavor. A nice combination of yummy additions makes this dish unique and dinner-worthy. Play around with garnishes to make it yours!
Recipe adapted from All Recipes
In the farmstand: olive oil, escarole, lemon juice, feta cheese
- 3 T olive oil
- 2 medium heads escarole rinsed, dried and chopped
- 1/3 c lemon juice
- 2 T capers
- salt to taste
- 10 kalamata olives pitted and sliced
- 5 sundried tomatoes softened and chopped (or use fresh tomatoes)
- feta cheese (optional)
- black pepper fresh ground
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, olives and tomatoes if using; cook and stir for another 15 seconds. Season with black pepper to taste and top with any additional garnishes. Serve immediately.
photos: CCF staff