Stewed Escarole with Feta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the escarole and cook until bright green, about 1 minute.

3. 3

   Drain and transfer to a bowl of ice water; drain and squeeze dry.

4. 4

   Heat the olive oil in a large skillet over medium heat.

5. 5

   Add the onions and cook until soft, about 6 minutes.

6. 6

   Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes.

7. 7

   Add the feta and cook until partially melted, about 5 more minutes.

8. 8

   Season with salt and pepper.

9. 9

   Photograph by Jim Franco

* Per serving · 4 servings · Values may vary.

No additional tips available.