Baked Collard Chips, Potato-Tempeh-Red Onion Saute

In this week's produce dropoff from Papa Spud's, was a nice bunch of collard greens, as well as a recipe for another green, kale. The recipe, for baked kale chips, sounded interesting and like it would work for other greens, so I gave it a try with the collards.

The recipe, attributed to a customer who originally got it from allrecipes.com, is to:

1. Preheat an oven to 350°F
2. Line an uninsulated cookie sheet with parchment paper
3. Cut out (and compost) the thick stems from the greens; hand tear the leaves into bite-sized pieces
4. Wash and, with a salad spinner, thoroughly dry the leaf pieces
5. Drizzle the greens with a little olive oil and sprinkle a little salt on them
6. Bake till the edges brown but aren't burnt - it should take 10-15 minutes

The collard leaves turned out surprisingly good! I also made a simple potato-tempeh-red onion saute, and served some fresh tomatoes. My wife loved dinner!