Collard Green and Radish Slaw with Crispy Shallots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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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