Skillet Greens With Crispy Shallots And Cider Gastrique – a delicious recipe with sugar, apple cider vinegar, red pepper, peanut oil, shallots, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool.
2
Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350u00b0F. 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.
3
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.
4
Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.
776
kcal
Calories
62
g
Fat
32
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup sugar, 1/2 cup apple cider vinegar, 1 teaspoon dried crushed red pepper, 2 cups plus 1 tablespoon peanut oil, and more.
Yes, Skillet Greens With Crispy Shallots And Cider Gastrique falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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