Directions:
- 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.
- Photograph by Jim Franco
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.95 Kcal (1549 kJ) | ||
| Calories from fat | 301.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.46g | 51% | |
|---|---|---|---|
| Cholesterol | 52.3mg | 17% | |
| Sodium | 1395.71mg | 58% | |
| Potassium | 361.86mg | 8% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 318.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 109.97 Kcal (460 kJ) | ||
| Calories from fat | 89.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 51% | |
|---|---|---|---|
| Cholesterol | 15.55mg | 17% | |
| Sodium | 414.89mg | 58% | |
| Potassium | 107.57mg | 8% | |
| Total Carbs | 2.94g | 3% | |
| Sugars | 1.51g | 20% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 3.13g | 21% | |
| Vitamin C | 3.1mg | 17% | |
| Iron | 0.2mg | 3% | |
| Calcium | 94.6mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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