Step 1

Heat a big pot with the olive oil on medium-high heat. Add the onions. Sprinkle with 1/2 tsp salt. Cook for 3-5 minutes until softened.

Step 2

Add the escarole to the pot. Season with 1/2 tsp salt. Cook for 3-5 minutes until thoroughly wilted.

Step 3

Add the chicken broth. Bring to a boil and then turn down to simmer. Cook for about 5 minutes, just to bring all the flavors together. Season with remaining 1/2 tsp salt and ground black pepper.

Step 4

Sprinkle Pecorino Romano cheese just before serving.