Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lrg bunch kale washed, stems and
- 1 lrg veins removed
- 2 c. light vegetable oil for frying (such as canola or possibly peanut oil)
- 1/2 tsp salt
- 1 pch sugar substitute
Direcciones
- Pat kale leaves thoroughly dry with paper towels. Stack four or possibly 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 in small handfuls of kale and stir gently 20 to 30 seconds. Remove with a strainer and drain on paper towels. Repeat till all kale is used.
- Gently toss kale leaves with salt and sugar substitute. Serve immediately.
- This recipe yields 6 servings.
- Comments: 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.
- Description: "These crispy, delicate fried leaves make a delicious, nutritious, crunchy vegetable bed for grilled salmon or possibly other rich fish. Light as air, they also make great snacks."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 646 | |
| Calories from Fat 643 | 100% |
| Total Fat 72.71g | 91% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 30mg | 1% |
| Total Carbs 0.81g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.23g | 0% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
