- 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
- 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.