Collard Green And Radish Slaw With Crispy Shallots
- 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
- 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:
shallots, vegetable oil, kosher salt, collard greens, radishes, white wine vinegar, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/collard-green-and-radish-slaw-with-crispy-shallots-51198630 (may not work)