1. Using a sharp knife, remove the thick stalks from the kale. 2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this. 3. Finely shred the leaves. 4. Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp. 5. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool. 6. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
