active time: 20 minutes
total time: 20 minutes
Ingredients:
* 2 small shallots, sliced into rings
* 6 tablespoons vegetable oil
* Kosher salt
* 1 bunch collard greens (about 10 ounces), center ribs and stems
removed, thinly sliced crosswise
* 6 small radishes, trimmed, sliced
* 2 tablespoons white wine vinegar
* Freshly ground black pepper
Preparation:
Cook shallots and oil in a small saucepan over medium-high heat,
stirring occasionally, until shallots are golden, 8–10 minutes. Using
a slotted spoon, transfer shallots to a paper towel–lined plate;
season with salt. Transfer oil to a small bowl and let cool.
Combine collard greens, radishes, and vinegar in a large bowl; season
with salt and pepper. Drizzle with shallot oil and toss to coat. Top
with crispy shallots.
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots
and oil separately at room temperature.
Per serving: 220 calories, 21 g fat, 3 g fiber