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

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Instructions

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.