Sauteed Escarole with Shallots and Hot Chili Oil

Ingredients

• 2 teaspoons chili oil hot
• 2 tablespoons cider vinegar 
• 6 cups endive chopped
• 4 servings salt and ground pepper black
• 2  shallots chopped
• 2 tablespoons sugar 

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium heat.
2. Add shallots and saute, about 1 minute.
3. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.