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Escarole Extras!


Braised Escarole Flatbread with Crème Fraîche, Honey, and Eggs
Serves 4
Hearty greens, tangy cheese, sweet honey, and silky eggs combine to make a decadent topping for chewy naan bread.
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Ingredients
  1. 2 heads escarole, leaves separated and washed
  2. 3 tablespoons olive oil
  3. 2 garlic cloves, peeled and crushed
  4. Sea salt, to taste
  5. Ground black pepper, to taste
  6. ½ cup crème fraîche
  7. 4 naan flatbreads
  8. ¼ cup crumbled feta cheese
  9. 1 tablespoon unsalted butter
  10. 4 eggs
  11. Honey, for drizzling
Instructions
  1. Heat oven to 400°F.
  2. Chop escarole into 2-inch pieces. Place a wide, shallow pan over medium heat. When hot, add oil. Add garlic, and cook 1 minute. Add escarole, and season with salt and pepper. Once escarole begins to wilt, cover pan and cook 8 minutes or until escarole is just tender. Discard garlic.
  3. Divide crème fraîche evenly atop the 4 flatbreads and spread to coat. Top crème fraîche-slathered flatbreads with escarole and feta. Bake 10 minutes or until feta softens.
  4. Meanwhile, in a large skillet, heat butter until just bubbling. Crack eggs into skillet, and season with salt and pepper. Fry to desired doneness.
  5. Top each baked flatbread with one egg and finish with a thin drizzle of honey. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Blood Orange Escarole Salad with Feta
Serves 2
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Ingredients
  1. 1½ blood oranges
  2. 1 tablespoon extra virgin olive oil
  3. 1½ teaspoons red wine vinegar
  4. Sea salt, to taste
  5. Freshly ground black pepper, to taste
  6. 1 head escarole, tough outer leaves discarded
  7. 2 ounces feta cheese, crumbled
  8. ½ cup walnuts, toasted
Instructions
  1. Peel and segment 1 orange and set pieces aside. Zest and juice ½ of the other orange and add to a small bowl with the oil and vinegar. Whisk to combine and season to taste with salt and pepper. Set dressing aside.
  2. Wash and dry escarole leaves and tear into bite-size pieces. Season with salt and toss with 2 tablespoons dressing in a large bowl. Divide escarole between two plates and top with feta, walnuts, and orange segments. Serve.
culture: the word on cheese https://culturecheesemag.com/

Rebecca Haley-Park

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