“The fried shallots on this dish are an ode to the holiday casserole where you have fried onions on top. You can use any greens for this one—collards, mustard greens, kale, whatever—pick one or do a mixture. The shallot jam has this sweet-and-sour thing going on. It is this really fresh, green dish but still has the casserole effect.” —Chef Annie Pettry
3 cups shallots, cut into ¼ inch rings
1 clove garlic, cut into ¼ inch slices
2 tablespoons butter
1½ cups red wine vinegar
1½ cups sugar
1 sprig thyme
Zest of 1 lemon,Salt
5 bunches assorted greens*(kale, collards, mustard greens, Swiss chard)
1-2 cups kosher salt,
*Softer greens, like mustard greens will soften in about 30 seconds, while thicker greens like collards could take up to 2 minutes.
Canola oil, enough to fill stock pot 2-inches deep
1 cup shallots, cut into ¼ inch rings
½ cup flour,Salt
4 cups chicken stock
1 cup Shallot Jam
Pinch chili flakes
½ cup butter, cut into cubes
8-10 cups blanched greens
1 lemon, juiced
- Make Shallot Jam by cooking shallots and garlic in butter with 2 finger pinches of salt until soft and slightly caramelized. Add vinegar, sugar, and thyme. Cook at a low simmer until reduced by half, about 15 minutes. Remove from heat, remove thyme, and add lemon zest.
- To blanch greens, bring large pot of heavily salted water to boil. While water is heating up, prepare greens by removing ribs and stems, washing, and coarsely chopping. Prepare an ice bath by filling a large bowl with ice and filling bowl halfway with cold water. Working in batches, drop greens in boiling water and cook until they start to soften, but still have some crunch.* Use slotted spoon to remove greens from boiling water and immediately plunge into ice bath. Once cooled, remove from ice bath and squeeze out excess water.
- Make Fried Shallots by filling a deep, heavy-bottomed pot with canola oil to a depth of 2 inches. Heat to 325 degrees. Toss shallot rings in flour, shake off excess, and carefully drop in hot oil. Stir gently and cook until light golden brown. Remove to paper towel-lined plate to drain and cool. Sprinkle with salt.
- To serve, add stock, Shallot Jam, and chili flakes to a cast-iron skillet and bring to simmer. Drop butter into simmering stock, a few pieces at a time, whisking to incorporate. Salt to taste. Add blanched greens and cook about 1 minute more, just until greens are heated through. Remove from heat, add lemon juice, and check seasoning. Sprinkle with Fried Shallots before serving.
- from Chef Annie Pettry of Decca, Louisville, Kentucky