Collard Greens or Kale - Sweetened and Fast-Fried<< Sweet and Crispy Collard Greens are enjoyed as a popular side dish recipe. As you cook the greens also known as 'Kale', it is important to fry them until they reach the 'crispy' stage - droopy or dark greens could result from overcooking. Once crispy and while they are still hot, sprinkle greens with salt and sugar for full flavor.
Prepare greens by cutting out hard core/stalk in centre of each leaf. Stack prepared leaves together, and using 'chiffonade' technique, roll leaves up tightly in cigar shape. Using a sharp knife, cut thin slices of greens so that that you create fine shreds. Note: you can cut greens in very thin manner or a bit thicker if you prefer it. Spread out greens or kale to dry. Heat oil in a wok or deep frypan until it is hot - use enough oil to permit greens to be deep-fried. Add greens in batches, not all at once, and keep pieces separated as they cook. Remove greens with slotted spoon once they are crispy (about 1-2 minutes) - do not allow greens to turn brown. Cooking will be quick - keep tools close by and do not leave the stove. Remove greens to a platter - sprinkle with salt, sugar and serve.
Easy Jewish Recipes would like to share your favorite recipe for kale, side dishes and other meal ideas with
its readers - please send them via email to karen@easyjewishrecipes.com or submit using the
Contact Info page.
|
