Recipe courtesy of Robin Miller

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



  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.