-
Remove thick ribs from leaves and
discard.
-
Wash leaves and drain and dry
thoroughly with absorbent kitchen paper.
-
Using a very sharp knife or Chinese
cleaver cut leaves into very fine shreds.
-
In a wok heat oil until smoking,
then remove from heat and add greens.
-
Return to a medium heat and stir
for 2-3 minutes, or until shreds begin to float.
-
Using a slotted spoon remove from
oil and drain on absorbent kitchen paper.
-
In a small bowl, mix together
sugar, salt and cinnamon.
-
Place 'seaweed' on a dish and
sprinkle with sugar mixture.
-
Serve cold garnished with flaked
almonds, if wished.
