Collards stand up to frying much better than spinach or parsley because they are so sturdy. In fact, you can fry them as much as eight hours in advance. The fried collards turn emerald green and provide a striking contrast to fish dishes and a pleasant crunch. They are an intriguing note in taste, texture and appearance.
Makes about 1 1/2 cups
1/2 cup collard green leaves, washed, thoroughly dried, large stems removed and cut into very thin strips
2 quarts vegetable or peanut oil (for deep frying)
Salt to taste
1. In a deep fryer or heavy pot, heat the oil to 350 degrees.
2. Add the collard greens to the hot oil, turning them frequently with a skimmer or slotted spoon just long enough to make them curl, about 30 seconds. Using a slotted spoon, remove the collards from the oil and drain them on paper towels. Sprinkle with salt.
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