Escarole with Lemon, Capers and Kalamata Olives – Vermont Organic Farm | Cedar Circle Farm & Educati
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...
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Cooking tools:
- Wok
- Pepper mill
- Salad spinner
- Chef's knife
- Cutting board
- Stove
- Spatula
- Measuring spoon
- Measuring cup
- Colander
Ingredients
- 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
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