4 scallions, white ends sliced into rings

6 tablespoons oil

1 bunch Tuscan Kale, chopped

2 tablespoons red or white wine vinegar

½ bunch radishes, finely sliced

Salt and pepper to taste

In a small saucepan with oil, cook scallions over medium-high heat until golden, about 8-10 minutes. Transfer scallions to a plate with a slotted spoon and season with salt. Let oil cool.

Combine kale, radishes, and vinegar in a large bowl. Drizzle with cooled oil and season with salt, top with crispy scallions.

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