I promise at some point I will get to non-leafy green things, but for now I’m doing an exhaustive study.
Hmmmhave I ever had collard greens in my house? ‘Round ’bout these parts, we eat pretty healthy. Kale, spinach, mustard greens, swiss chard. But collards? I’d always understood them to be a south of the Mason-Dixon line sort of thing. I’m from north of 40. So there you go
Upon further examination, I decided to use the slow and low method that I’ve perfect with my Tuscan kale. And this is what came out:
Washed and dry (thoroughly!), tear into chip-sized pieces and toss with olive oil. Spread over parchment, sprinkle a bit of sea salt and roast at 250F for about 30-35 minutes.
Verdict: Still awesome. They have more of a nori/seaweed texture to them than the kale or brussels sprouts and a slightly nuttier flavor while being really delicate. Yay!