| Separate the dark outer leaves (reserve the pale heart leaves for another dish) Clean the dark leaves with a damp cloth , do not wash as they take too long to dry. Cut off the hard stalks in the centre of the leaves. Pile the leaves on top of each other and roll tightly into a susage shape, then cut into fine shreds and leave to dry for a t least 30 minutes but 2-3 hours if possible. TO COOK: Heat the oil in a wok or deep fat tryer until 180/350 degrees Deep fry the greens in small batches, stir them to separate them and remove as soon as they are crispy. Remove them from the oil before the colour changes form dark green to light brown. drain and sprinkle with the all the seasonings. It will stay crisp for several hours or can be re-crispened by placing in a medium hot oven for a few minutes. |