Braised Escarole with Feta

Ingredients:

• 2 bunches escarole, coarsely chopped
• 0.5 cups extra-virgin olive oil
• 3 onions, chopped
• 2 tomatoes, seeded and diced
• 350 g feta, crumbled

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer the escarole to a bowl of ice water; drain and pat dry.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 6 minutes. Add the escarole and tomatoes, reduce heat to low, and cook until softened, about 6 minutes.
3. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper to taste.