Friday, March 19, 2010

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, 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!


At Fri Mar 19, 10:36:00 PM EDT, Blogger Allison, The Busy (Happy!) Vegan said...

These sound amazing - and really clever! We just ordered our first CSA box, which will arrive Tuesday - hopefully we'll have some kind of leafy greens in there that I can try the recipe with!


Post a Comment

<< Home