Sauteed Escarole with Shallots and Hot Chili Oil
Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Emeril Lagasse