Pickled Greens and Sweet Potato Tempura

Despite my (tenuous) Southern Roots, I’m not a huge fan of the fried dill pickle, with all its crazy wet dill-pickle-ness squirting out of a hot little package of batter-fried-ness. But I wanted to at least point in its direction in this book, and here is where the fried pickled collards come in. In my opinion, Japanese tempura sits at the zenith of the fried-foods arc, so it was only natural that the greens should be fried tempura-style. Of course, sweet-potato tempura (a traditional part