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
Made for New Years Eve and everyone liked it
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (89%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.1mg||1 %|
|Sodium 2914.4mg||100 %|
|Potassium 21.1mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 0g||0 %|
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Calories per serving: 44
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