Crispy Kale

• Canola oil, for deep frying
• 1 bunch kale (about 1 1/2 pounds)
• Kosher salt
• 1 bunch fresh cilantro, leaves removed

1. In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
2. Thoroughly wash the kale and remove the stems.
3. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
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. Drain on a wire rack set over paper towels and season with kosher salt while hot.
6. Fry the cilantro leaves for a couple of seconds and drain on the same wire rack.
7. Season with a bit more salt.
8. Serve it as a snack or side dish.

canola oil, kale, kosher salt, fresh cilantro

Taken from www.foodnetwork.com/recipes/guy-fieri/crispy-kale-recipe.html (may not work)