Escarole Siciliano

    Escarole Siciliano

    13saves
    15min


    19 people made this

    About this recipe: Great flavours in one dish - escarole, olives, lemon juice and capers. Serve as a side dish or with toasted bread, or even use to top a jacket potato. Makes two generous servings. If you can't find escarole, use curly endive.

    Ingredients
    Serves: 3 

    • 3 tablespoons olive oil
    • 2 medium heads escarole - rinsed, dried and chopped
    • 7 tablespoons lemon juice
    • 2 tablespoons capers
    • 1 pinch salt
    • 10 Kalamata olives, pitted
    • freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. 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 pepper to taste. Serve immediately.

    Note:

    Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive.

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    Reviews (6)

    by
    1

    I would love to try it but where can I find escarole....I've tried a few shops but no luck! - 11 Oct 2013

    by
    1

    Used different ingredients. This was absolutely fabulous! We decided to add a little slivered garlic and a few crushed red chillies to the oil just before the escarole for a bit more flavour. Nice and healthy, too! - 24 Jul 2008

    by
    1

    I'm giving this recipe four stars for flavour, although I did add several cloves of chopped garlic, however, I'm giving "escarole" in general one star. My daughter had a similar dish at a friends and loved it, so she asked me to make it for her. I don't know what went wrong, but my escarole came out tough and chewy. I don't claim to be escarole savvy, but I certainly cooked it long enough. If anyone out there has any suggestions, I would certainly appreciate it because we honestly couldn't even finish it. Again, the flavours were great Tammy and I'll give this another try if I can find a way to tenderise the leaves. - 24 Jul 2008

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