Wilted Escarole and Red Onion

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.

Photograph by Antonis Achilleos


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