Green Chips

As I rummage through my fridge, I see that I have an almost full head of mustard greens still left from a previous dish. Well greens won't last forever, so I decided to make something with them. I decided to try a take on kale chips and make mustard green chips! Hmmm.... Talk about an experiment. 

As I wash and prepare the greens, I find myself humming along to Umi Zoomi as my kids are out of my hair and watching tv. Guess I can't argue it though; the kids ARE out of my hair allowing me to cook in peace. That alone is a personal feat! Come on, you know you agree! 

Okay. Back to my recipe. 

Ingredients

- head of mustard greens

- 5 tsp chopped garlic

- 3 tsp olive oil

- salt (to taste)

- Parmesan cheese 

Instructions

- preheat oven to 375 degrees

- devain the mustard greens. Maybe this isn't the right terminology because what I'm tying to say is, tear the leaves off the stem and break into smaller pieces. 

- wash and dry the greens really well. I placed the greens in between two paper towels to dry. I squeezed out all the excess water. 

- in a bowl, mix the olive oil, chopped garlic, and salt

- add the mustard greens and toss

- place greens on a cookie sheet

- cook for 8 minutes

- take out of oven, re-toss and re-arrange on cookie sheet, and bake for another 8 minutes. You will notice that the greens have shrunk in size. 

- when they're done cooing, sprinkle some Parmesan on top and enjoy! 

Tips

- when the mustard greens are cooking they are going to smell pungent. This is normal, but it's definitely an acquired smell! 

- sprinkle some other spices in the bowl while mixing to add a different flavor. Maybe even try some sirachi or hot sauce! 

- the chips are best when eaten hot

- to store, place in an airtight container for the next day 

These make for a yummy and healthy snack! What do you enjoy for your snack time foods? 

Gigi