Hirsheimer & Hamilton
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
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
Step 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.
Step 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.
Step 3
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
Nutrition Per Serving
Per serving: 220 calories
21 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Salads That Actually Make Sense for Winter
Tired of beans? Tired of soup? It's time for the freshest, brightest winter salads you can muster.29 Slaw Recipes for Your Next Barbecue
If you can chop it or shred it, you can slaw it.101 of Our Best Side Salads
They're on the side of your plate, but they just might steal the show.25 Recipes for Southern Vegetable Sides
Traditional and modern takes on the classic Southern dishes you know and love.31 Recipes for Spring Greens
From skillet bruschettas to green goddess Cobb salad, here are the best ways to cook with spring greens like arugula and watercress.What to Cook When You Don't Have Easter Leftovers
Easter's over. If you're lucky, you've got a boatload of leftovers . If not, cook this.Crispy Shallots Belong On Pretty Much Everything
It’s about time you became fast friends with the best topping since croutons.
