GREEN WITH CRISY SHALLOTS AND CIDER GASTRIQUE

By gaster16

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, stems removed, cut crosswise into 1/2" wide strips

Preparation

Step 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 rushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. Pour 2 cups oil into heavy saucepan. Deep fry shallots at 350 degrees until golden brown, stirring occasionally, 1-1/2 to 2 minutes per batch. 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 1/4 cupfuls 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.