Stewed Escarole with Feta
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 38
- Sodium
- 394
- Total: 30 min
- Prep: 12 min
- Cook: 18 min
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
Directions
- 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.