Poached Escarole with Red Onion

Ingredients:

• 1 head of escarole
• 1 red onion
• 1/4 cup olive oil

Preparation:

1. In a large skillet over medium-high heat, sauté 1 thinly sliced ​​red onion in 1/4 cup olive oil for 5 minutes. Add 2 tablespoons red wine vinegar. Add 1 coarsely chopped escarole and 3/4 teaspoon coarse salt. Cover and simmer until the leaves are wilted, 5 minutes. Uncover and cook until the excess liquid has evaporated.