2 heads frisee, outer green leaves removed, saving the
light-yellow center leaves
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, chopped
Salt and freshly ground black pepper
1⁄4 cup sherry vinegar
1⁄4 cup chicken stock
1 tablespoon honey
Trim the ends off the frisee hearts. Soak in cold water and drain well. Spin frisee in a salad spinner. Sauté the shallots and garlic in the olive oil over medium heat until slightly tender. Add the clean frisee leaves and cook for 2 minutes, stirring gently. Season with salt and pepper. Add sherry vinegar, chicken stock and honey.
Cook over low heat for 15 minutes, or until the frisee is just tender.