I’m glad I did some harvesting on Saturday. This morning we woke to discover that there had been a hard frost in the night, one that actually affected these type of plants – collard greens, kale, cabbage, etc. I have kale and collard greens in my house waiting for me to make chips or freeze them, whichever I feel more inclined to do.
If I freeze them, I’ll be chopping them fine first, so they can easily be thrown into spaghetti sauce or soup.
If I make chips, I will be using this recipe, which is a variation on all the other kale chip recipes floating around in cyberspace.
1. Turn oven on to about 200 degrees.
2. Wash and dry the kale.
3. De-stem the leaves, then chop leaves into chip-sized pieces.
4. Throw them in a bowl and drizzle about 1 T olive oil per 7-8 leaves.
5. Throw in some sea salt and a squeeze of lemon if you have it.
6. Massage the kale with your hands – really mix in the oil and salt – make sure it’s all coated.
7. Oil a cookie sheet, or lay down some parchment paper.
8. Bake for 20 min or so – keep checking them – til they’re crispy.
9. I like to then throw mine in the dehydrator for awhile to really crisp them up. This is not necessary, though. Another variation is to skip the oven and just use the dehydrator. Some people also make a sauce of some type of nut butter and salt and other flavourings, to expand on the olive oil and sea salt taste.