July 1, 2012

Wilted Escarole with Feta, Walnuts and Honey

Searing escarole brings out its light bitter flavor.  Sweet honey and creamy, salty feta cheese compliment that bitterness and turn this plain leafy green into a restaurant-worthy appetizer.
Makes 2 servings

1/4 of a large head of escarole, cut lengthwise with stem intact
1 teaspoon olive oil
1 ounce feta cheese, crumbled
8 walnut halves, chopped

Wash the escarole thoroughly making sure to get between the leaves to rid them of any sand, shake off, sprinkle with salt and pepper.  Add olive oil to a large saute pan over medium high heat.  Once hot, place escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.  Transfer escarole to a plate, top with feta cheese, walnuts and drizzle with honey.

This recipe is a Community Pick for Best Lettuce on Food52.com.  Here is their test kitchen photograph by James Ransom:

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