Deep-Fried Kale Recipe - Cooking Index
Deep-Fried Kale Recipe - Cooking Index
Use very small batches to minimize oil spattering. A Chinese-style strainer, with its broad ladle shape and open design, is a great kitchen tool for frying.
Type: Vegetables| 1 | Large bunch kale - washed, stems and | |
| 1 | Veins removed (large) | |
| 2 cups | 474ml | Light vegetable oil - for frying |
| = (such as canola or peanut oil) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Sugar substitute |
Pat kale leaves thoroughly dry with paper towels. Stack four or five leaves, roll up into a tight cylinder and slice thinly (about 1/8-inch wide).
Heat oil in a large skillet just to the smoke point (about 360 degrees on a candy thermometer). Add small handfuls of kale and stir gently 20 to 30 seconds. Remove with a strainer and drain on paper towels. Repeat until all kale is used.
Gently toss kale leaves with salt and sugar substitute. Serve immediately.
This recipe yields 6 servings.
Carbohydrates: 4 grams
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 1.5 grams
Fat: 9.5 grams
Calories: 101
Source:
Atkins Cookbook at http://atkinscenter.com
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