1 lb. escarole (about one head)
3 T chopped shallot
3 T olive oil
1 T balsamic vinegar
2 slices bacon, cooked and broken into bits (optional)
- Wash the escarole, dry and tear into bite size pieces.
- Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.
- Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional), salt and pepper to taste and toss. Serve warm.
Note: You can add toasted walnuts or hazelnuts as well.