Skillet Greens with Crispy Shallots and Cider Gastrique

Ingredients for Skillet Greens with Crispy Shallots and Cider Gastrique

• 60ml sugar

• 120ml apple cider vinegar

• 1 teaspoon dried crushed red pepper

• 475ml plus 1 tablespoon peanut oil

• 475ml thinly sliced shallots

• Grov kosher salt

• 2 tablespoons bacon drippings

• 900g greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool.

Pour 475ml oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 177°C. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.

Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 60ml fuls if dry, about 45 minutes. Season with coarse salt and pepper.

Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

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