Monday, June 27, 2011


Last week we had a recipe from shareholder Anna Hoover, this week we have one from shareholder Tanya Rotenberg. Tanya also works in the IT department at the co-op. She helps me with my computer problems! Thanks for sharing Tanya! Keep your eyes open next week for a competing kale chip recipe from our intern Ariel! Please follow their lead and send me your favorite recipes.

Any kind of greens (I've tried kale, mustard greens, collard greens, kohlrabi
greens, turnip greens, radish greens and this week I'm trying dandelion greens
for the first time)

• Pat the greens dry if there's any moisture with a cloth towel. I usually remove
the stems, but you can also flatten them with your knife for the smaller
• Arrange the greens on a baking sheet in a single layer.
• Lightly brush them with olive oil (or spray them if you have a misting oil
sprayer) (you can put some oil on one leaf and rub that leaf against the others
to spread the oil thinly).
• Sprinkle a bit of salt on each leaf.
• Put in a 400 or 425 degree oven, set a timer for 1-2 minutes, STAY IN THE
KITCHEN and keep an eye on them. KEEP CHECKING ON THEM. You can flip them if
you want but don't have to, but at some point they will get crisp enough that
they hold their shape instead of flopping.
• Radish and turnip greens usually 1-1.5 minutes, kale and collard can take 5-6 but sometimes are faster, so keep watching. If you take your eyes off them they will burn.
• Remove them and put them on a rack to cool (or eat them hot). They don't stay
crisp well but can be stored in an airtight container for a few hours. If you
store them more than that you'll need to reheat them to get them crisp again.

On a heavily greens based CSA week you can get a production line going of trays
in the oven, trays about to go in the oven and trays that just came out of the

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