Sauteed Escarole with Shallots and Hot Chili Oil (Robin Miller) |
|
 |
Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
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:
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.
|
|