| Level: | Easy |
| Total: | 30 min |
| Prep: | 12 min |
| Cook: | 18 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 259 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 394 mg |
Reviews
Its a good recipe but mine turned out pretty watery :'(
Creative side dish that I have made 3 times already!
This is good hot or room temp. I added some toasted walnuts for a bit more protein and had it for lunch with a crusty whole grain roll.
Be sure to wash the escarole thoroughly!
This dish is outstanding, was a big hit with my family. The next time I make it I am going to add some capers as well. Thanks Michael for the great recipe.
I made the dish for dinner and served it with talapia. It was easy to make and delicious. I served it warm… Wondering how it would taste cold.
Kinley