Stewed Escarole with Feta

By nanarose

Ingredients

• Kosher salt
• 2 heads escarole, roughly chopped
• 1/2 cup extra-virgin olive oil
• 3 onions, chopped
• 2 tomatoes, seeded and diced
• 3/4 pound feta cheese, crumbled
• Freshly ground pepper

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Bring a 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 the olive oil in a large skillet over medium heat. Add the 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.

Photograph by Jim Franco