Great flavors in this one - escarole, Kalamata olives, lemon juice and capers. Serve as a side dish or top a just-baked potato. Makes two generous serving.
INGREDIENTS (for 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
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.