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