This time of year, many are trying to get more greens into our diet. Here’s an easy way: a hearty grilled cheese with Taleggio and Escarole — don’t forget the onion jam and sourdough!

Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.

Get the recipe on Epicurious

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.