Low Sodium Crispy Fried Greens

Crispy, flavorful, and guilt-free indulgence meets wholesome nutrition with this Low Sodium Crispy Fried Greens recipe. Perfectly combining fresh kale and collard greens with a unique batter made from cornmeal, whole wheat flour, and chickpea flour, these golden bites deliver satisfying crunch without the extra salt. Spiced up with smoky paprika, garlic powder, and just a hint of cayenne for optional heat, this dish is a healthier twist on classic fried snacks. Fried to perfection in canola oil, each batch boasts a light, crispy texture that pairs beautifully with any meal or stands alone as a crowd-pleasing appetizer. Quick and easy to prepare, this recipe transforms humble greens into a crave-worthy, plant-based delight, perfect for health-conscious snackers seeking reduced sodium options without sacrificing flavor.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash and thoroughly dry the kale and collard greens, then remove the tough stems and tear the leaves into bite-sized pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Repeat the process with the remaining greens, ensuring the oil returns to the correct temperature between batches.

Step 8

Once all greens are fried and drained, serve immediately while hot and crispy, enjoying them as a delightful side dish or snack.

Nutrition Facts

Serving size	(1777.9g)

Amount per serving	% Daily Value*
Calories	3176.1

Total Fat 251.9g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 506.3mg	0%
Total Carbohydrate 213.0g	0%
Dietary Fiber 60.3g	0%
Total Sugars 12.2g
Protein 60.0g	0%

Vitamin D 0IU	0%
Calcium 2251.2mg	0%
Iron 18.1mg	0%
Potassium 4719.4mg	0%

*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.

Source of Calories

Fat: 67.5%

Protein: 7.1%

Carbs: 25.4%