Collard Green And Radish Slaw With Crispy Shallots Recipes

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COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS



Collard Green and Radish Slaw with Crispy Shallots image

Provided by Dawn Perry

Categories     Salad     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Low Sodium     Radish     Fall     Healthy     Low Cholesterol     Vegan     Collard Greens     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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  • 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.

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