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Collard Green and Radish Slaw with Crispy Shallots

Name: Collard Green and Radish Slaw with Crispy Shallots
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

Recipes sourced from Epicurious.com.

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