courtesy of Epicurous
In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).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 (optional)
2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide stripsMethod
- 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.
- 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.
- 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.