Tuesday, June 9, 2009

Collard Chips, and Sprouts in a Smoothie

So much green stuff, it's not even funny (or maybe it is, I don't know). I went to the farmer's market on the weekend and got a little over-excited about all the new and beautiful greens available; I bought myself one large bunch of collards, a bag of mixed baby greens, a big bag of baby kale, one bunch of dinosaur kale, and one bunch of arugula (I'm sure the farmer thought I was feeding a small family, but it was all for myself). Add to that the fact that I almost always have a jar of sprouts growing in my kitchen (and sometimes forget about them), and that is a lot of green stuff to go through in one week! So, I've been looking for alternative ways to use these things up, and here's what I've come up with lately:


I've known about kale chips for a while, but I never tried them before. Collards seemed like they could work too, and they definitely did - crispy, salty, and papery-thin (not good for dipping, but great on their own). I won't pretend that this is a very original recipe, but here it is:

Collard Chips

1 large bunch collard leaves, stems removed and cut into 3-inch pieces
1 tablespoon olive oil
¼ -1/2 teaspoon salt (depends how salty you want them)
freshly-ground pepper to taste
2 teaspoons nutritional yeast

Preheat oven to 250 degrees. Toss all ingredients in a large bowl until oil and seasonings are evenly distributed amongst the greens, and then spread out on 1 or 2 cookie sheets, making sure no leaves overlap. Bake for 30-35 minutes, until dry and crispy.

I tried to make a green smoothie with sprouts in it a couple of times, and it took some experimenting to come up with something that has enough sweetness and creaminess to somewhat mask the fact that there's sprouts in there. This may be a creamier smoothie than some people are used to, but honestly, it's one of the best I've ever had.


Green Smoothie with Sprouts and Kale

3 baby kale leaves
1/4 cup sprouts (I had a mixture of mung beans, azuki beans, chickpeas, red radish seeds and fenugreek, but that's just what I happened to have in my fridge)
1/2 cup mango nectar (any kind of fruit juice would probably work)
1 frozen banana
1/2 an avocado
1 teaspoon flax oil
1 tablespoon mint leaves (optional)
enough almond milk to thin it out, probably 1/4 - 1/2 cup

Blend the kale, sprouts and nectar/juice in a very good blender or a food processor for a couple of minutes, until it looks a uniform green. Then add the rest of the ingredients and blend again. Then fill your favourite glass (oh yeah, and it has to have a mustache on it or it doesn't count) and raise it up!

1 comment:

  1. That smoothie sounds wonderful! I've been thinking about adding sprouts to smoothies, too and you convinced me that I should do it!

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