Crispy Kale
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
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.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Ina's Roast Turkey 03:49
Herbed compound butter is the secret to this incredibly moist turkey.
Get the recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
