Ingredients
1 large head escarole
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
1/4 cup crumbled blue cheese
Fresh lemon juice (optional)
Preparation
Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.
