Wilted Escarole with Feta, Walnuts, and Honey

Ingredients

• 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 most of the water, and sprinkle the escarole with salt and pepper.

2. Add olive oil to a large saute pan over medium high heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.

3. Transfer the escarole to a plate, top with feta cheese, walnuts and drizzle with honey. Serve right away.