Monday, November 29, 2010

Collard chips

From this week: collard greens

Staples: olive oil, salt

My cat likes collard greens.

He jumped up on the counter when I turned my back last night and started chewing on the leaves. Fine disciplinarian that I am, I shooed him off. But I was intrigued, so I threw him a tiny bit. And he gobbled it up. Just to be sure, I threw him another piece. And he gobbled THAT up. (There's something here about positive reinforcement and keeping cats off kitchen counters, but I'm ignoring it). Crazy kitty.

Unfortunately, I don't like collards quite as much as William does. I thought the stuff was kale when I bought it. Dumb, because I know what kale looks like, and as far as leafy greens go, it's not at all like collards.

In theory, it didn't really matter. I ended up doing the same thing I would've done with the kale; I made chips in the oven. And they came out good. And I'm sure I'll eat them all (not a great endorsement. My standards aren't super high). But I can't shake that bitter collard-y taste, even after dousing them with so much salt that I woke up this morning thinking I'd sleep-drank a bottle of tequila.

Perhaps I should reduce the salt next time. But really, I'm not sure there'll be a next time for these chips, at least not with collard greens.

It's sad when your cat's a better eater than you are.

Collard Chips
5 collard leaves (or the equivalent in other greens), cut into 1.5 inch pieces, divided
1 tbsp olive oil, divided
2 tsp kosher salt, divided

Preheat oven to 300. Toss collard pieces with olive oil and salt on two cookie sheets. Arrange in a single layer. Bake for 30 minutes or until crispy. Cool on paper towels. Store in ziploc bags.

1 comment:

  1. william would love tequila. that's the only reason i tolerate him.