- 1 large bunch kale washed, stems and 1 large veins removed
- 2 cups light vegetable oil for frying (such as canola or peanut oil)
- 1/2 teaspoon salt
- 1 pinch 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