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