Ingredients

• 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

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Instructions

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 black pepper to taste. Serve immediately.