You may recall my post back in CSA week eight about baked kale chips. It's somehow made its way to the first page of Google results on the term and become one of the main drivers of the meager amount of traffic that makes its way to my blog. So today I bow to public pressure and churn out a low-rent sequel; I hope you're all happy.
Right, so collard greens--at least the ones in my share--are substantially thicker and tougher than kale so would the same spray-with-olive-oil-sprinkle-with-seasoning-bake-at-350-for-15-minutes-tossing-occasionally recipe work? As it turns out, yes.
You can see in the top photo that three whole collard leaves over-crowded my pan a little so the leaves spent the first five minutes steaming more than baking. But after they had shrunk a little I was able to redistribute them. The only tricky bit was making sure nothing was folded over because the overlapping bits don't dry out right.
Because of the slightly heartier nature of collards I used a steak seasoning sprinkle. It worked fine.
On a related note: if you're going to put radish greens on pizza bury them under the cheese or they'll get all dried out and crispy which doesn't really work.