Crispy Kale

Name: Crispy Kale
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
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

Getting reviews...

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Ingredients

Deselect All

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.