- Active time:30 min
- Start to finish:30 min
Yara Roberts, Yara Roberts' Cooking School, Paraty, Brazil
collard greens (2 bunches)
Rinse collard greens and pat dry between paper towels. Cut out and discard center rib and stem from each leaf. Working with about 10 pieces at a time, stack pieces lengthwise with a short end facing you. Tightly roll up layers away from you into a short thick cigar. Cut off and discard ragged edge, then slice or "shave" as thinly as possible (less than 1/16-inch thick) with a large knife.
Heat enough oil in 3- to 4-quart pot to measure 1 inch deep over medium-high heat until it registers 400°F on a deep fat thermometer (you will have to turn thermometer face down so tip is immersed in oil). Working in batches, drop a small handful of shredded collards into oil, then immediately scoop up with a mesh or slotted spoon and transfer to paper towels to drain. Repeat with remaining batches, checking temperature occasionally to maintain 400°F.