| 1 |
Remove and discard the tough stalks from the greens. Lay them out in a large pan to dry thoroughly. |
| 2 |
Fold 6 or 7 leaves, or however many you can handle at a time, into a neat roll and, using a sharp knife, slices crosswise into the thinnest threadlike strips possible. Lay out in the pan again to air, for the drier the greens at this stage, the easier it is to achieve the desired crispness, without their losing their vivid color when deep-fried. (They can be prepared up to this point 6 to 8 hours ahead.) |
| 3 |
Hlaf fill a wok or deep fryer with oil. Heat the oil to a temperature of 400F, or until a cube of stale bread browns in 40 seconds. Add half the spring greens gently and deep-fry for about 2 minutes or until crisp: they will turn a slightly deeper green color. Remove with a large hand strainer or perforated spoon and drain on paper towels. Deep-fry the remainder. |
| 4 |
Let cool, then transfer to a serving dish. Sprinkle with the salt and mix thoroughly. Sprinkle with the sugar and again mix thoroughly. Garnish with the almonds. |
| 5 |
Serve at room temperature. The "seaweed" will stay crip overnight. Do not refrigerate. |
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