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


  • 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

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