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: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
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