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

Skillet Greens with Crispy Shallots and Cider GastriquePatricia Heal

In this simple side, humble apple cider vinegar is transformed into a gastrique (a slightly syrupy reduction).

Ingredient tip:

This recipe calls for a few tablespoons of bacon drippings (fat). If you dont save drippings, fry up a few slices of bacon until you have what you need.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.