Crispy Kale

Try serving this as a crispy garnish on the Seoul-ful Ribs with Rice.

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Canola oil, for deep frying
  • 1 bunch kale (about 1 1/2 pounds)
  • Kosher salt
  • 1 bunch fresh cilantro, leaves removed
Directions

In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.

Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.

Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.

Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.


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    This recipe is featured in:

    Fall Entertaining Guide