Kale Chicharron

Directions

1. Wash hands with soap and water.
   
   
2. Rinse fresh produce.
   
   
3. In a Dutch oven or large heavy pot, heat 3 inches of oil to 300-325 degrees Fahrenheit.
   
   
4. Tear kale leaves up into large, bite-size pieces and dry them completely, either in a salad spinner or on paper towels. Note: Make sure kale is completely dry as the water in hot oil can cause oil splashes. 
   
   
5. Carefully drop about 5 leaves, at a time, in hot oil and fry for 1 minute or until kale is crisp. Drain on a wire rack set over paper towels and season with kosher salt and chili powder. Serve garnished with cilantro.
   
   Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!