Braised Escarole with Feta

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6 - 8

Escarole is a popular ingredient in Mediterranean cuisine, especially Italian cuisine. It has a slight bitterness that balances beautifully with other strong-flavored ingredients, such as salted feta in this recipe. The firm, wide leaves of escarole are ideal for quick braising. Blanch them first in boiling water, then quickly sauté them for a few minutes in olive oil with onions and tomatoes, adding plenty of crumbled feta at the very end. The flavor of braised escarole with feta is perfect. It's an excellent side dish for meat and poultry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: escarole salad, tomatoes, feta cheese

Cooking the dish according to the recipe:

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.
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.