Oven-Roasted Mustard Green Chips
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
Ingredients
- ~3 large bunches mustard greens (~ one 4-gallon bowl full)
- 3-4 Tablespoons liquid lard, olive oil, or coconut oil
- salt to taste
Directions
- 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.
This recipe was adapted from What a Good Eater whose launch is sponsored by Infinity Jars and Vidalia Chop Wizard.
Thanks Shannon. I really enjoy your posts. Today I am going to link your blog to mine to share the inspiration! I am not Mennonite, live in the suburbs of DC, am a writer/mom married to a CEO. The point of my blog Suburban Growing is that even in such an unlikely set up as this, wedging the growing in around the edges, ordinary people can grow their own tasty and nutritious food and supply a significant amount of what they eat! Thanks for the inspiration!
Here’s my post Shannon -https://suburbangrowing.com/2016/12/13/ceos-grow-their-own/
Hi Wystan – Thanks for sharing that!
I’m not sure how long you’ve been reading here, but so much of your post reminds me of our own trajectory. It also makes me think that maybe I’ve not communicated fully our walk. 🙂
We are not even close to self-sustaining. We buy much of our food at the grocery store and are still working on basic infrastructure and the expansion of animal operations.
This year has been an anomaly in that we have grown a lot of vegetables. That means the FOUR YEARS prior were feeble attempts at best, though we believe the Lord uses the process of the agrarian pursuit for our edification so we thank Him for whatever He provides. (I think you could search for the word “Fail” in the sidebar and find many posts that detail this.)
It’s been five years since we moved from the suburbs. During that time and often times since, I’ve tried to communicate a “do what you can with what you have” philosophy while also advocating for a deeper discussion on what is necessary to really make change to an industrial food system.
So, I apologize if I have not shown a fuller picture in recent posts. I always struggle with how to communicate the balance of hard/joy, agrarian failure/harvests here on the blog.
Also, we are not Mennonite. 🙂
Thanks again for sharing!
Shannon