We have this bed of mustard greens I’ve sort of been avoiding. I wanted to use up all of that kale which is mostly on its last legs now… and the broccoli needed thinning… and collards are usually my first choice…
Long story short, I need to start using up the mustard greens. We had a frost this week so all of the greens are going to be a bit sweeter. I might whip up a batch of Calico Mustard Greens and Beans and of course throw them into the soups and stir-fries that compose a good deal of our week.
But this recipe, inspired by my own experience with kale chips, suggestions from others, and What a Good Eater, was something I’d been meaning to try. So Abram picked a giant bowl full – which barely made a dent in the patch – and I washed them, tore them up, and roasted them with salt and olive oil in a hot oven.
Elijah held this bowl for me just as the sun was setting and he was getting ready to milk the goats. He eagerly grabbed a couple of handfuls before heading out with the milk pail and Stewart described them as better than potato chips. I’m not sure I’m willing to go that far yet, but I’m thinking this is a tasty way to use up more mustard greens.
Oven-Roasted Mustard Green Chips
- ~3 large bunches mustard greens (~ one 4-gallon bowl full)
- 3-4 Tablespoons liquid lard, olive oil, or coconut oil
- salt to taste
- Preheat oven to 425 degrees. Wash greens well.
- Use a kitchen towel or a salad spinner to completely dry the mustard leaves of any water. Loosely tear mustard green leaves into 3-4 inch pieces and place on three large baking sheets.
- Drizzle with olive oil and sprinkle with sea salt. Rub oil and salt into greens to evenly distribute and then spread the leaves evenly over the baking sheets.
- Place baking sheets in the oven and bake 7-10 minutes, or until the edges are beginning to crisp and brown. Move the leaves around with a spatula to redistribute (they shrink as they lose moisture) and cook and additional 3-5 minutes until dry and crisp.
- Allow to cool at least five minutes before eating.