Sauteed Escarole with Shallots and Hot Chili Oil

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  • Level: Easy
  • Total: 8 min
  • Prep: 5 min
  • Cook: 3 min
  • Yield: 4 servings
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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


  1. 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.