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

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Instructions

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.