Instructions: Pat kale leaves thoroughly dry with paper towels. Stack four or five leaves, roll up into a tight cylinder and slice thinly (about 1/8-inch wide).

Heat oil in a large skillet just to the smoke point (about 360 degrees on a candy thermometer). Add small handfuls of kale and stir gently 20 to 30 seconds. Remove with a strainer and drain on paper towels. Repeat until all kale is used.

Gently toss kale leaves with salt and sugar substitute. Serve immediately.

This recipe yields 6 servings.

Comments: Use very small batches to minimize oil spattering. A Chinese-style strainer, with its broad ladle shape and open design, is a great kitchen tool for frying.

Description: "These crispy, delicate fried leaves make a delicious, nutritious, crunchy vegetable bed for grilled salmon or other rich fish. Light as air, they also make great snacks."

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