Wilted Escarole with Feta, Walnuts, and Honey

By • September 5, 2012 • 16 Comments


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Author Notes: Searing escarole brings out its light bitter flavor. Sweet honey and creamy, salty feta cheese complement that bitterness and turn this plain leafy green into a restaurant-worthy appetizer.Brooklyn Salt

Food52 Review: I loved the sweet, salty and bitter flavors of this lovely salad. Searing the escarole takes the edge off of its bite and creates a wonderful bed for the feta, honey and nuts. And if escarole is difficult to find, give it a try with romaine -- just as lovely, but not quite as bitter. A great starter for friends and family!
inpatskitchen

Serves 1 or 2

  • 1/4 head of escarole, cut lengthwise with stem intact
  • 1 teaspoon olive oil
  • 1 ounce feta cheese, crumbled
  • 8 walnut halves, chopped
  • Honey to taste
  1. Wash the escarole thoroughly, making sure to get between the leaves to rid them of any sand. Shake off most of the water, and sprinkle the escarole with salt and pepper.
  2. Add olive oil to a large saute pan over medium high heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
  3. Transfer the escarole to a plate, top with feta cheese, walnuts and drizzle with honey. Serve right away.

Comments (16) Questions (0)

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8 months ago Dina Moore-Tzouris

that looks and sounds amazing. running to my car to go find some escarole!( at a store. not in my car.)

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8 months ago Brooklyn Salt

Thanks Dina! Haha, I'm glad you don't keep escarole in the car! I hope you like the dish:)

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9 months ago chelsabea

Made this for dinner and added a little bit of crushed garlic to the olive oil. Amazing flavor and so delicious. Thanks for this great and simple recipe.

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8 months ago Brooklyn Salt

Thanks for trying it out Chelsabea! I'm so glad you liked it and added your own tasty spin.

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9 months ago Lisa

I can't wait to try this!!!

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8 months ago Brooklyn Salt

Hope you like it Lisa!

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10 months ago rachelib

I grilled wedges of CSA escarole last week - no bitterness at all. I bet that would work nicely with this recipe as well.

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8 months ago Brooklyn Salt

Awesome idea, getting a nice char on the escarole would be an awesome contrast to the honey and feta.

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10 months ago Marian Bull

Marian is an editor at Food52.

Just made a spin on this for dinner! Melted an anchovy and some thyme in olive oil, then seared. Topped with lemon and pine nuts and ricotta. So good. Thanks for helping me like escarole!

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8 months ago Brooklyn Salt

Oh wow, sounds great! I'm so glad you enjoyed escarole with those great toppings!

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over 1 year ago Brooklyn Salt

Thanks Adelucchi! I have to try that soaking tip. Parmesan/Pecorino and almonds sounds like a great variation on this dish. So glad you liked it!

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over 1 year ago Adelucchi

Thanks for this recipe! I get escarole in my organic vegetable box and needed a go to recipe. I had read somewhere to soak it in ice cold water for an hour or overnight to knock down some of the bitterness. I did that to the wedges and then followed your recipe. No feta but had some pecorino and Parmesan to sprinkle with almonds and the drizzle of honey. It was great!

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over 1 year ago Colangelo1

Escarole is my favorite vegetable but i never saw it prepared like this. I'm salivating right now!!

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over 1 year ago Brooklyn Salt

Thanks everyone for checking out my recipe! I welcome suggestions and comments to improve it!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks and sounds fantastic! What a great salad course for a romantic dinner.

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over 1 year ago Brooklyn Salt

Thanks hardlikearmour! I hope everyone liked it.