Swiss Chard with Crispy Shallots

• 2 cups canola oil, plus 2 tablespoons
• 6 shallots, peeled and thinly sliced
• 1 tablespoons all-purpose flour
• Kosher salt and freshly ground white pepper
• 2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons sherry vinegar

1. In a medium pot, heat 2 cups oil to 325 degrees F.
2. In a bowl, toss the shallot slices with the flour.
3. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots.
4. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel.
5. Season with salt and pepper, to taste.
6. Heat a large skillet, and add 1 tablespoon of oil.
7. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper.
8. Cook until tender, 3 to 5 minutes.
9. Transfer to a serving bowl.
10. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes.
11. Combine in the bowl with the stalks.
12. Stir in the olive oil and sherry vinegar.
13. Top with the shallots.

canola oil, shallots, flour, kosher salt, bunches, extravirgin olive oil, sherry vinegar

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/swiss-chard-with-crispy-shallots-recipe.html (may not work)