Name: Skillet Greens with Crispy Shallots and Cider Gastrique
Yield: Makes 6 servings
Ingredients: 1/4 cup sugar; 1/2 cup apple cider vinegar; 1 teaspoon dried crushed red pepper; 2 cups plus 1 tablespoon peanut oil; 2 cups thinly sliced shallots; Coarse kosher salt; 2 tablespoons bacon drippings; 2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Skillet Greens with Crispy Shallots and Cider GastriquePatricia Heal

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).

Ingredient tip:

This recipe calls for a few tablespoons of bacon drippings (fat). If you dont save drippings, fry up a few slices of bacon until you have what you need.

Recipe notes

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