Skillet Greens with Crispy Shallots and Cider Gastrique

Ingredients

• 0.5 cup apple cider vinegar 
• 2 tablespoons add carrot and onion to bacon fat . cook 
• 6 servings kosher salt 
• 2 pounds collard greens (such as collards, chard, and kale)
• 2 cups vegetable oil; peanut oil preferred 
• 1 teaspoon pepper dried red crushed
• 2 cups shallots thinly sliced
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• pot
• kitchen thermometer
• slotted spoon
• pastry brush

Directions

1. Dissolve sugar in 1 tablespoon water insmall saucepan over medium heat. Increaseheat; boil without stirring until amber,brushing pan sides with wet pastry brush,about 5 minutes.
2. Add vinegar and crushedpepper (mixture will bubble vigorously). Stiruntil caramel bits dissolve. Cool.
3. Pour 2 cups oil into heavy mediumsaucepan. Attach deep-fry thermometer toside of pan and heat oil to 350°F. Workingin batches, fry shallots until golden brown,stirring occasionally, 1 1/2 to 2 minutes perbatch. Using slotted spoon, transfer shallotsto paper towels.
4. Sprinkle with coarse salt.
5. Heat drippings with 1 tablespoonpeanut oil in large pot over medium-highheat.
6. Add half of greens and sprinkle withcoarse salt and pepper; toss until wilted.
7. Add remaining greens; toss to wilt, about 5minutes. Reduce heat to medium-low, cover,and cook until greens are tender, addingwater by 1/4 cupfuls if dry, about 45 minutes.Season with coarse salt and pepper.
8. Rewarm gastrique.
9. Transfer greens tolarge shallow bowl.
10. Drizzle some gastriqueover and sprinkle shallots over.
11. Serve,passing remaining gastrique.
12. This recipe calls for afew tablespoons of bacon drippings (fat). Ifyou don’t save drippings, fry up a few slicesof bacon until you have what you need.