- Cast Iron Skillet: Ideal for even heat distribution when making skillet-cooked dishes like greens and shallots; available in various sizes.
- Chef's Knife: Versatile kitchen tool perfect for chopping vegetables, including greens and shallots with precision.
- Cutting Board: Durable and non-porous material that provides a stable surface for food preparation tasks such as chopping ingredients for skillet recipes.
- Mixing Bowls (Large): Essential for combining ingredients, mixing dressings or gastriques before cooking in the skillet.
- Digital Scale: Accurate and essential for measuring ingredients to ensure precise quantities, especially important when making a recipe that balances flavors like cider gastrique.
- Measuring Cups & Spoons Set: Essential kitchen tools for accurately measuring dry and liquid ingredients needed in the recipe.
- Mandoline Slicer: A tool for thinly slicing vegetables, including shallots and greens, ensuring even cooking in the skillet.
- Silicone Spatula: Ideal for stirring, folding, and flipping ingredients in a non-stick skillet without scratching its surface.
- Dutch Oven (Alternative): While not specifically cast iron, this alternative can also be used for slow cooking dishes that benefit from even heat distribution and retention.
- Wooden Spoon: An alternative to silicone or metal spatulas for stirring and tossing ingrediens without scratching surfaces.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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