Kale Chicharron

Directions

1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water.
3. In a Dutch oven or large heavy pot, heat 3 inches of oil to 350 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.
5. 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!