Stewed Escarole with Feta
- 2 heads escarole, roughly chpd
- 1/2 c olive oil
- 3 onions, chpd
- 2 tomatoes, seeded and diced
- 3/4 lb feta cheese, crumbled
- salt and freshly ground pepper
Bring large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water, drain and squeeze dry.
Heat olive oil over med heat and add onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted about 5 more minutes. Season with salt and pepper.