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Escarole Extras!

Braised Escarole Flatbread with Crème Fraîche, Honey, and Eggs

Rebecca Haley Park
Hearty greens, tangy cheese, sweet honey, and silky eggs combine to make a decadent topping for chewy naan bread.
Servings 4


  • 2 heads escarole leaves separated and washed
  • 3 tablespoons olive oil
  • 2 garlic cloves peeled and crushed
  • Sea salt to taste
  • Ground black pepper to taste
  • ½ cup crème fraîche
  • 4 naan flatbreads
  • ¼ cup crumbled feta cheese
  • 1 tablespoon unsalted butter
  • 4 eggs
  • Honey for drizzling


  • Heat oven to 400°F.
  • 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.
  • 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.
  • Meanwhile, in a large skillet, heat butter until just bubbling. Crack eggs into skillet, and season with salt and pepper. Fry to desired doneness.
  • Top each baked flatbread with one egg and finish with a thin drizzle of honey. Serve immediately.

Blood Orange Escarole Salad with Feta

Rebecca Haley-Park
Servings 2


  • blood oranges
  • 1 tablespoon extra virgin olive oil
  • teaspoons red wine vinegar
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 head escarole tough outer leaves discarded
  • 2 ounces feta cheese crumbled
  • ½ cup walnuts toasted


  • 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.
  • 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.

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.