Skillet Greens with Crispy Shallots and Cider Gastrique
A sophisticated side dish featuring tender mixed greens topped with crispy fried shallots and a sweet-tart apple cider vinegar gastrique. The combination of collards, chard, and kale is enhanced with bacon drippings and finished with a delicate sweet-and-sour sauce.
Ingredients
- •¼ cup sugar
- •½ cup apple cider vinegar
- •1 teaspoon dried crushed red pepper
- •2.0625 cups peanut oil
- •2 cups shallots
- •to taste coarse kosher salt
- •2 tablespoons bacon drippings
- •2 pounds mixed greens
- •chard
- •kale
- •stems removed
- •cut crosswise
Cooking Instructions
- 1.
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.
10 min
- 2.
Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. 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.
15 min
- 3.
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 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper.
50 min
- 4.
Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.
5 min
