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Skillet Greens with Crispy Shallots and Cider Gastrique
- 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
Directions:View on Bon Appetit
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