Endive Siciliano

    15 minutes

    Great flavours in one dish - endives, 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 endives, use chicory or even rocket.

    20 people made this

    Serves: 3 

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

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat oil in a wok or large frypan over high heat. Add the endives; 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.

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    Reviews in English (20)


    I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside, it's really good! Between the escarole, the lemon and the kalamata olives, there are some intense flavors battling for attention.  -  08 Mar 2002  (Review from Allrecipes USA and Canada)


    Tasted just like the escarole I had at a high-end local Italian restaurant!  -  07 Mar 2002  (Review from Allrecipes USA and Canada)


    I'm giving this recipe four stars for flavor, 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 savy, 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 flavors were great Tammy and I'll give this another try if I can find a way to tenderize the leaves.  -  31 Jul 2003  (Review from Allrecipes USA and Canada)