Fried Collard Greens
Gourmet's Adventures with Ruth: Season One: Yara Roberts' Brazil
Serves8
- Active time:30 min
- Start to finish:30 min
Yara Roberts, Yara Roberts' Cooking School, Paraty, Brazil
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and it view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1 1/2 lbs collard greens (2 bunches)
- 3 cups vegetable oil
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Rinse collard greens and pat dry between paper towels. Cut out and discard center rib and stem from each leaf. Working with about 10 pieces at a time, stack pieces lengthwise with a short end facing you. Tightly roll up layers away from you into a short thick cigar. Cut off and discard ragged edge, then slice or "shave" as thinly as possible (less than 1/16-inch thick) with a large knife.
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Heat enough oil in 3- to 4-quart pot to measure 1 inch deep over medium-high heat until it registers 400°F on a deep fat thermometer (you will have to turn thermometer face down so tip is immersed in oil). Working in batches, drop a small handful of shredded collards into oil, then immediately scoop up with a mesh or slotted spoon and transfer to paper towels to drain. Repeat with remaining batches, checking temperature occasionally to maintain 400°F.
- Keywords
- adventures with ruth,
- yara roberts,
- paraty,
- brazil,
- cooking school
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