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