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.