![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kWIOREi136vVA8qbBzp64q_LoWI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4391943-fba7035116e1444d9d6ff4cc9ab21995.jpg)
Ingredients
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3 tablespoons olive oil
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2 medium heads escarole - rinsed, dried and chopped
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½ cup lemon juice
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2 tablespoons capers
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1 pinch salt
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10 kalamata olives
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ground black pepper to taste
Directions
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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.
Nutrition Facts (per serving)
224 | Calories |
18g | Fat |
16g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 224 | |
% Daily Value * | |
Total Fat 18g | 22% |
Saturated Fat 2g | 12% |
Sodium 450mg | 20% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 11g | 39% |
Total Sugars 2g | |
Protein 5g | 10% |
Vitamin C 41mg | 46% |
Calcium 188mg | 14% |
Iron 3mg | 17% |
Potassium 1127mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.