Skillet Greens with Crispy Shallots and Cider Gastrique

Name: Skillet Greens with Crispy Shallots and Cider Gastrique
Yield: 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

By Linton HopkinsPhotography by Patricia Heal

November 3, 2008

Image may contain Plant Food Spinach and Vegetable

Recipe notes