Serves8
- Active time:30 min
- Start to finish:30 min
Yara Roberts, Yara Roberts' Cooking School, Paraty, Brazil
November 2009
-
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 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.
