Tuesday, November 27, 2012

 A neighbor gave me a bunch of collards the day before Thanksgiving. I'd recently cooked fresh turnip greens but didn't want the collards to go to waste. I'd heard of kale chips so I thought I'd scout the NET for collard chips. It didn't take long until I found a recipe. One person had described how delicious these vegetable chips are and so I decided to find out for myself.

2-4 collard leaves
1 tsp olive oil (or use olive Misto sprayer)
pinch salt
1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
2. Prepare collard leaves by washing, patting dry, and removing leaves from stem. Tear leaves with hands into 3-4 inch pieces.

3.Lay in a single layer on parchment paper.  BTW Use of the olive oil was never mentioned anywhere in the recipe. I consulted another recipe which told me to pour and toss the oil over the greens which I did.

4. Bake for seven minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.

This is what happens when you put the leaves back in for the addtional 5 minutes.


The second batch turned a little brown around the edges but none cooked evenly. I removed them from the oven at this point.

5. Sprinkle collard chips with salt or other preferred seasonings.
6. Serve immediately.

This recipe was a bust. I didn't like the flavor of the"chips" at all. The crisp part mingled with the not so crisp part made for an unpleasant culinary experience. There could have been a mixup with me and the instructions. I disliked this recipe so much that the chance of me trying it again are size zero slim. I am not willing to try an alternative recipe either. There was no real way to evenly cook the leaves. A lower oven temp and placing another sheet of parchment on top of the leaves and flattening them with an ovenproof heavy object to keep them flat might have helped.

I have had good success baking root vegetables such as turnip bottoms,carrots and rutabagas.   Though collards appear thick in their raw form, I think they are too delicate to hold up to the heat in an oven.
I didn't use the entire bunch of collards. Instead I finished cleaning the rest and prepared them in the traditional manner.

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