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Sauteed Escarole with Shallots and Hot Chili Oil

Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Ciao Italia

Sauteed Escarole with Shallots and Hot Chili Oil

Name: Sauteed Escarole with Shallots and Hot Chili Oil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H8M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 teaspoons hot chili oil; 2 shallots, chopped; 6 cups chopped escarole, about 1 large bunch; 2 tablespoons cider vinegar; 2 tablespoons sugar; Salt and ground black pepper

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Level: Easy
Total: 8 min

Prep: 5 min
Cook: 3 min

Yield: 4 servings

Level: Easy
Total: 8 min

Prep: 5 min
Cook: 3 min

Yield: 4 servings

Ingredients

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2 teaspoons hot chili oil

2 shallots, chopped

6 cups chopped escarole, about 1 large bunch

2 tablespoons cider vinegar

2 tablespoons sugar

Salt and ground black pepper

Directions

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.

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Show: Quick Fix Meals with Robin Miller

Episode: Ciao Italia

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