Wilted Escarole and Red Onion
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
More Recipes and Ideas:
Baby Romaine Stuffed Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette, Grilled Boneless Sirloin and Vidalia Onion Skewers, Grilled Green Onion Flatbread, Baked Beans, Low-Carb Recipes, Roasted Potato Recipes, Ratatouille Recipes, Vegetarian Recipes, Spaghetti Squash Recipes
Thank you! your flag was submitted.