1) Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. When butter melts, add breadcrumbs, onions and lemon zest. Toast the breadcrumbs until golden, transfer to a bowl and return pan to heat.
2) Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat for 2 to 3 minutes to mellow greens a bit.
3) Squeeze the juice of half a lemon over greens, top with the breadcrumb mixture and serve.