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Deep-Fried Kale


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  • 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


Servings 6


Step 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-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
Calories: 101

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