Stewed Escarole with Feta

• 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

1. Bring a large pot of salted water to a boil.
2. Add the escarole and cook until bright green, about 1 minute.
3. Drain and transfer to a bowl of ice water; drain and squeeze dry.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the onions and cook until soft, about 6 minutes.
6. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes.
7. Add the feta and cook until partially melted, about 5 more minutes.
8. Season with salt and pepper.
9. Photograph by Jim Franco

kosher salt, extravirgin olive oil, onions, tomatoes, feta cheese, freshly ground pepper

Taken from www.foodnetwork.com/recipes/michael-symon/stewed-escarole-with-feta-recipe.html (may not work)