Ingredients
For the curly kale
100g/3½oz curly kale, leaves only, shredded
vegetable oil, for deep frying
½ tsp Chinese five spice powder
For the sweet potato purée
½ sweet potato, peeled and chopped
2 tbsp butter or olive oil
salt and freshly ground black pepper
Method
1. For the curly kale, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the curly kale leaves into the hot oil in batches and fry for 2-3 minutes, or until crisp and golden-brown, then remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining curly kale leaves.
2. Sprinkle the deep-fried curly kale leaves with the Chinese five spice powder and set aside on a warm plate.
3. For the purée, boil the sweet potato in salted water for 15-20 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper.
4. To serve, spoon the sweet potato purée into the centre of a serving plate and sprinkle over the deep-fried curly kale leaves.
