Fried Collard Greens

Gourmet's Adventures with Ruth: Season One: Yara Roberts' Brazil

  • Active time:30 min
  • Start to finish:30 min
Yara Roberts, Yara Roberts' Cooking School, Paraty, Brazil
November 2009
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  • 1 1/2 lbs collard greens (2 bunches)
  • 3 cups vegetable oil
  • 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.
  • Heat enough oil in 3- to 4-quart pot to measure 1 inch deep over medium-high heat until it registers 400F 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 400F.
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