Recipe and Photos by Megan Winfrey

There are weeks, they come and go, when cooking actual meals feels like too much of a task for me. I snack too much, go out to eat, Favor in, and the contents of my CSA box sit sadly in the fridge.

When the drive to cook returns, so does the guilt of letting my beautiful produce deteriorate. Luckily I've learned a few tricks for making the most out of them.

Leafy greens turn into savory, paper-thin crisps when baked on low in the oven. They can take a range of seasonings from sweet to spicy, but I like them best with just a drizzle of olive oil and a few cracks of sea salt. Wilted greens may take less time to bake than fresh ones, so just keep an eye on them in the oven!



Preheat the oven to 300 degrees. Destem the collard greens and cut each half into thirds, making pieces about the size of your palm. I like to leave in the dinosaur kale stems, but if you only have curly kale I suggest removing the stems. Cut the kale into similar sized pieces.

Thoroughly wash and dry the greens. Damp greens won't crisp up as well in the oven. Once dry, put all of the greens in a big bowl. Drizzle with olive oil and crack sea salt over them in an even layer. Mix thoroughly with your hands, rubbing the oil into the crevices of the kale.



Lay the greens out on a baking sheet. They can be touching, but not overlapping. Bake 10-15 minutes or until dry and slightly browned. Remove from the oven and immediately transfer to a serving dish. Depending on how many bunches of greens used, you may have to bake them in several batches.

Serve immediately - or keep in a brown paper sack up to 3 days.