Stewed Escarole with Feta (Michael Symon) |
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Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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.
3. Photograph by Jim Franco
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