Low Sodium Crispy Fried Greens
Transform your leafy greens into a guilt-free indulgence with this tantalizing recipe for Low Sodium Crispy Fried Greens! Featuring nutrient-packed kale and collard greens, these crispy delights are coated in a savory, spiced batter made with cornmeal, whole wheat, and chickpea flours. Seasoned with smoked paprika, garlic powder, and a kick of optional cayenne, they’re fried to golden perfection for a crunchy texture that’s utterly addictive. This low-sodium twist on fried greens is ideal for health-conscious eaters seeking big flavor with less salt. Serve them hot as a snack, side dish, or crowd-pleasing appetizer, and enjoy the irresistible crunch while sneaking in your greens! Perfect for vegetarians and anyone who loves bold, wholesome bites.
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Recipe Information
Ingredients
- 4 cups Fresh kale leaves
- 4 cups Fresh collard greens
- 0.5 cup Cornmeal
- 0.25 cup Whole wheat flour
- 0.25 cup Unsalted chickpea flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup Low-sodium vegetable broth
- 1 cup Canola oil or another suitable frying oil
Instructions
Wash and thoroughly dry the kale and collard greens, then remove the tough stems and tear the leaves into bite-sized pieces.
In a large bowl, combine the cornmeal, whole wheat flour, chickpea flour, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
Gradually add the low-sodium vegetable broth to the dry mixture, stirring constantly, until you achieve a thick batter consistency. Adjust with a little more flour or broth if necessary.
In a large, deep skillet or a frying pan, heat the canola oil over medium-high heat until hot. The oil should be about 350°F (175°C); use a thermometer for accuracy.
Working in batches, dip each piece of kale and collard green into the batter, letting any excess drip off before carefully placing it into the hot oil.
Fry the greens for about 2-3 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining greens, ensuring the oil returns to the correct temperature between batches.
Once all greens are fried and drained, serve immediately while hot and crispy, enjoying them as a delightful side dish or snack.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 12.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2251 mg | 173% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4719 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
