Sauteed Escarole with Shallots and Hot Chili Oil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 91
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 421
- Total: 8 min
- Prep: 5 min
- Cook: 3 min
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.