Crispy Kale

1. 1

   In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.

2. 2

   Thoroughly wash the kale and remove the stems.

3. 3

   Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.

4. 4

   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.

5. 5

   Drain on a wire rack set over paper towels and season with kosher salt while hot.

6. 6

   Fry the cilantro leaves for a couple of seconds and drain on the same wire rack.

7. 7

   Season with a bit more salt.

8. 8

   Serve it as a snack or side dish.

No additional tips available.