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Stewed Escarole with Feta


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  • 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


Servings 6


Step 1

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.


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