5 Ingredients or Fewer

Wilted Escarole with Feta, Walnuts, and Honey

July  7, 2021
2 Ratings
Photo by James Ransom
  • Serves 1 or 2
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. —Dorie Colangelo

Test Kitchen Notes

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!

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • chelsabea
  • Marian Bull
    Marian Bull
  • Dorie Colangelo
    Dorie Colangelo
  • Adelucchi

18 Reviews

deoreo April 24, 2014
I grilled the escarole. A little char, a little bitter, sweet, salty and crunchy. OMG, you are a genius Brooklyn Salt!
Dorie C. September 2, 2014
Thanks Deoreo! So glad you liked my escarole creation, and what a great idea to grill it!
Dina M. August 29, 2013
that looks and sounds amazing. running to my car to go find some escarole!( at a store. not in my car.)
Dorie C. August 29, 2013
Thanks Dina! Haha, I'm glad you don't keep escarole in the car! I hope you like the dish:)
chelsabea August 11, 2013
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.
Dorie C. August 12, 2013
Thanks for trying it out Chelsabea! I'm so glad you liked it and added your own tasty spin.
Lisa August 10, 2013
I can't wait to try this!!!
Dorie C. August 12, 2013
Hope you like it Lisa!
rachelib July 9, 2013
I grilled wedges of CSA escarole last week - no bitterness at all. I bet that would work nicely with this recipe as well.
Dorie C. August 12, 2013
Awesome idea, getting a nice char on the escarole would be an awesome contrast to the honey and feta.
Marian B. June 27, 2013
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!
Dorie C. August 12, 2013
Oh wow, sounds great! I'm so glad you enjoyed escarole with those great toppings!
Dorie C. December 16, 2012
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!
Adelucchi December 14, 2012
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!
Colangelo1 September 28, 2012
Escarole is my favorite vegetable but i never saw it prepared like this. I'm salivating right now!!
Dorie C. September 28, 2012
Thanks everyone for checking out my recipe! I welcome suggestions and comments to improve it!
hardlikearmour September 6, 2012
This looks and sounds fantastic! What a great salad course for a romantic dinner.
Dorie C. September 28, 2012
Thanks hardlikearmour! I hope everyone liked it.