In my CSA share (Community Supported Agriculture), we get SO many greens: kale, chard, collards, bok choy, cabbage, generic mixed Asian greens. How many ways can you prepare greens? I end up putting greens in everything I make from soups to pasta sauce.
From my Mollie Katzen “Vegetable Heaven” cookbook, there is a recipe on baking kale. My boys like cajun spices sprinkled on the baked leaves. The kale goes down very easily when it’s been baked with olive oil and cajun spice!
The most impimportant step in preparing kale (chard, collards) for drying (and general consumption) is to remove the center stem. The stem is too big and fibrous to dry easily.
The easiest way to dry the kale leaves is via a food dehydrator. We got our batch of kale, Asian greens and cabbage this week. Daughter’s chore was to prepare the kale for the dehydrator. After a couple hours, the leaves are crunchy and very yummy. Fresh from farm, these crunchy kale chips are as close to potato chips as I’m going to get. They are a healthy alternative to potato chips.
When we turned off the dehydrator, Son and I just stood by the counter and ate half in no time. Yumm, so fresh and healthy.
