Stewed Escarole with Feta

By Taraespo

Ingredients

• 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

Preparation

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.