(It’s spring, time to plant those beets. Or time to hit up the farmers markets and let them do all the work. Here was my moms garden 2 years ago, bless her. That is where I discovered wonderful beet green chips. So this is a re-post to remind you how to do it.)
I have to admit, I am not much of a fan of greens. I like wilted spinach salad. And give me any greens in a nice tossed salad.
But cook up a mess of greens and my upper lip starts to twitch.
Older son introduced us to dried seaweed. Now its all the rage, even to having big lighter-than-air boxes of the stuff at Costco! It is very dark green salty, crispy and gives the impression of being good for you. Works for me.
Now my mother is growing an amazing wonderful, nuclear powered garden this year full of beets, tomatoes and corn among other things. It looks kind of like this:
My mom loves beets. Yee-um! She even made a jar of Harvard beets and no one makes those anymore. These were fresh from her garden and there ain’t nothing as good as any vegy right out of the garden, even a beet. Well I don’t know what made her think to do it, I guess she didn’t want to waste the beet greens. She didn’t really like them just cooked up in the “mess o’ greens” fashion.
Well, she did it. Turned them into seaweed squares, almost. She dried them in the oven, just sprinkled with a little salt. She said all she did was spray non-stick on the pan, lay the cleaned greens on it, sprinkle table salt and bake on a low heat until crispy. Then she brought some over and ya know what?
They were great!
Salty, crispy and light. And good for you! I could feel vitamins and iron coursing through my veins as I ate them. And I got #2 son to eat them too! He didn’t dive in with enthusiasm of course. He was suspicious at first, but admitted that they weren’t bad. For his being almost 15, I’ll take that as a compliment.
Now we have a new
weapon tool in our arsenal to get the little rugrats (and us big ones too) to eat their greens!