Collard Chips Recipes

CRISPY BAKED COLLARD CHIPS

Steps:

• Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
• Line two baking sheets with parchment paper.
• Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt.
• Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start.
• Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment). Serve immediately or store in your pantry in a loosely closed paper bag for up to three days.

STIR-FRIED ASIAN COLLARD GREENS

Steps:

• Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

BAKED GREENS CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
• Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
• Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.
• Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.