British Crispy Seaweed

• 2 14 lbs fresh kale
• 1 teaspoon salt
• 2 teaspoons light brown sugar
• vegetable oil or peanut oil, for deep frying

1. Using a sharp knife, remove the thick stalks from the kale.
2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
3. Finely shred the leaves.
4. Heat the oil in a wok or deep fat fryer until slightly smoking.
5. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.
6. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
7. Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

fresh kale, salt, light brown sugar, vegetable oil

Taken from www.food.com/recipe/british-crispy-seaweed-345461 (may not work)