Stewed Escarole with Feta

(from castro15’s recipe box)

Categories: Sides

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 peppe

Directions

  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.

  2. 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.

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