2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens, ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 Tbsp
white wine vinegarFreshly ground black pepper 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.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 40 of 2014.