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Obesity Discussion · 04-21-07, 01:40 AM

DEEP-FRIED KALE

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:15:00

Calories: 101
Fat: 9 grams
Protein: 1 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 large bunch kale, washed, stems and large veins removed
2 cups light vegetable oil (such as canola or peanut oil) for
frying
1/2 teaspoon salt
Pinch of sugar substitute
1. 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" wide).
2. Heat oil in a large skillet just to the smoke point (about
360F 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.
3. Gently toss kale leaves with salt and sugar substitute.
Serve immediately.
These crispy, delicate fried leaves make a delicious, nutritious,
crunchy vegetable bed for grilled salmon or other rich fish. Light
as air, they also make great snacks. A Chinese-style strainer,
with its broad ladle shape and open design, is a great kitchen
tool for frying.

04-21-07, 01:40 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,960 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Deep-Fried Kale DEEP-FRIED KALE Servings: 6 Prep time: 0:20:00 Bake/Cook time: 0:15:00 Calories: 101 Fat: 9 grams Protein: 1 grams Carbohydrates: 4 grams Fiber: 1 grams Net Carbs: 2 grams 1 large bunch kale, washed, stems and large veins removed 2 cups light vegetable oil (such as canola or peanut oil) for frying 1/2 teaspoon salt Pinch of sugar substitute 1. 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" wide). 2. Heat oil in a large skillet just to the smoke point (about 360F 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. 3. Gently toss kale leaves with salt and sugar substitute. Serve immediately. These crispy, delicate fried leaves make a delicious, nutritious, crunchy vegetable bed for grilled salmon or other rich fish. Light as air, they also make great snacks. A Chinese-style strainer, with its broad ladle shape and open design, is a great kitchen tool for frying. Atkins - Deep-Fried Kale Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________