Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
This satisfying salad is easy, delicious, and packed with nutrients. Escarole, the less bitter member of the endive family, is loaded with fiber, folate, and vitamin A. And the walnuts and feta add healthy fats, protein, and flavor complexity.
Wilted Escarole with Feta, Walnuts and Honey
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, and sprinkle with salt and pepper.
2. 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.
3. Transfer escarole to a plate, top with feta cheese, walnuts and drizzle with honey.
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