Breaded Purple Kale

breaded kale 4

Hello Everyone!

mami blue kicsiI bought a bunch of beautiful purple kale at the market and after making soup and a stir-fry I wasn’t sure what else to do with it. Then I had an idea, why not make them breaded?

After all I make breaded zucchinis, mushrooms and eggplants. So a new recipe was born. Turned out great. I don’t fry a lot of things, only time to time.

But this time I forgave myself for eating something that has been fried.

INGREDIENTSeggs

  • 1 large kale, taken apart into individual leaves
  • 1 cup of oil
  • 1 tsp. salt
  • 3 eggs

RECIPE

Separate the kale’s leaves; wash and pat dry them. Coat with flour and breaded kale 1dip in egg wash (I add a little salt to 3 eggs and hand beat them with a fork); then into breadcrumbs.

Heat 1 cup vegetable oil in a skillet on medium high heat. When oil is hot enough fry the kale.  Turn every 3 minutes to prevent burning. That’s why I like to keep a nice medium high heat.

You need to turn it a few times as kale is a bit tough, so it needs more time. When I’m making mushroom, eggplant or zucchini they only take a few minutes as they are much softer.

Serve with rice

breaded kale 3breaded kale 2

 

 

 

 

 

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