What do chips and smoothies have in common?

Where we live, collards and kale are abundant right now.  We got a ton of both in last week’s CSA box.  I’ll be honest, growing up in PA we didn’t eat collards (I don’t think I had even seen one until I moved to SC) and we didn’t eat kale at home.  When I opened last week’s box I was a little overwhelmed.  Bio-Way Farms grew some pretty produce, but what was I supposed to do with all of these greens?

We started off by making kale and collard chips in the oven and sprinkling them with chili powder.  An easy way to make these chips is to coat them LIGHTLY with some extra virgin olive oil, sprinkle with chili powder (or other seasoning of your choice), and bake at 300 for 5-15 minutes on a sheet pan covered in a non-stick mat or parchment paper.  I usually set the timer for 5 minutes and then check back every 4-5 minutes after that.  The timing depends on whether or not you are using a convection oven, how much oil you put on the leaves, how crispy you want the chips, and how dry the leaves were to begin with.  Be careful not to burn them.  I have never had a whole batch finish at the same time so i just pull the chips that are crispy out each time I check.

Even the toddler will only eat so many chips, so next we tried smoothies and we found another hit.  A banana, a bunch of raw kale, a handful of fresh strawberries, and some fresh pineapple made the best smoothie.  Four servings of produce in one smoothie!  Another hit with the picky toddler in our home 🙂

Now that we are getting more and more beautiful produce in season what new recipes are you going to try?