I was so happy to have the day off work, because it gave me a chance to prepare all my leafy greens before they go bad.
I invested in a quality salad spinner this morning, and after today I know that the purchase was not in vain. As it seems I’ll have a surplus of greens every time I pick up my CSA produce, the salad spinner is a great way to save time and frustration. It is so convenient and efficient!
I was most excited about making kale chips since I have heard so many good things about them. They only way I’ve prepared kale previously is by sautéing it and adding it to a stir-fry. I also learned today that baking kale does not harm the nutrients that are packed into it!
I looked up a few recipes, and the general consensus is to line a pan with parchment paper, place bite-sized kale leaves on it making sure they are not on top of one another, drizzle with olive oil and seasonings, and bake for 10 minutes at 350*.
I’m not very good at “drizzling” oil- more tends to come out of the bottle than I’d prefer- so after I spilled enough onto the kale, I just fluffed it all around with my hands to be sure all the leaves were coated. I salted one of the pans, and for the other batch I added salt, garlic powder, and cayenne pepper. I love everything spicy!
I checked the leaves after 10 minutes in the oven and they weren’t quite dehydrated/crispy all the way through, so I gave them another few minutes and then took them out. They were PHENOMENAL. Plenty of the recipes I looked up had warned about how tasty they are and how you can’t stop at just one. I figured they’d taste good enough and that would be that. I was wrong. I really couldn’t stop at just one. In fact, I ate the entire tray of the spicy ones. And I had left some raw kale out to stir-fry later, but I ended up making it into chips as well.
My only downfall was storing them in plastic bags for later. I brought some for dinner with Jeremy tonight and by the time I got there, the kale was limp and chewy. I’m hoping that putting them in the oven again tomorrow will rejuvenate the crispiness. Was it how I stored them that made them limp, or are kale chips just hard to keep in general? I’m wondering if I didn’t keep them in the oven long enough.
I also washed and stored the red leaf lettuce, mizuna, and bok choy. I used the lettuce and mizuna to make a quick stir fry with an onion, red pepper flakes, pepper, oregano, sun dried tomatoes, and parmesan cheese and ate that for lunch with a crumbled sunshine burger mixed in.
The bok choy I am saving to eat raw throughout the week since I love its mild flavor. Every last bit of the rest of the greens, including what little kale I had left, went to Jeremy’s to cook for our dinner. I made a stir fry with lots of fresh garlic, peanuts, and one of my favorite Chinese-inspired sauces- 1.5 T water, 3 T soy sauce, 1 T rice vinegar, 1 T sugar, and some cornstarch to thicken it up. It was delicious!
So, all the greens I got on Sunday are already gone (save for the bok choy), and while I wish I kept them longer, I was worrying so much about them going bad that I am happy they all got used. In the next weeks when I get more I’ll have to try some of the ideas I’ve been given about extending the life of the greens.