This recipe for dehydrated spring greens works for any robust leafy green vegetable: curly kale, cavolo nero, collard greens, spinach, and chard. This is a great way to get green vegetables into your wild camping meals, adding nutrients, flavour and variety to your existing repertoire. Or if you’re like me, they simply satisfy the psychological need to include green vegetables in as many meals as possible!
These dehydrated greens are tasty as a snack (think kale chips!) or mixed into other dishes. For example, I like to add them to my dehydrated veggie chilli towards the end of cooking.
Inspired by Jeanie’s post, beyond kale chips, which reminds us that this is a great way to preserve a glut if you’re growing your own greens!
Dehydrated Spring Greens
- 1 bunch spring greens (or more)
- olive oil
- sea salt
- Prepare your greens by removing any big tough stalks and tearning the leaves into pieces. Wash the leaves and leave to dry in a colander or salad spinner.
- Put your leaves in a bowl and drizzle on a small amount of olive oil, just enough to coat the leaves. Use your hands to mix the olive oil into the leaves and give them a light massage to make sure all the leaves are coated.
- Sprinkle on a bit of sea salt and other desired seasons and mix well.
- Lay the leaves out on your dehydrator trays making sure not to overlap.
- Dehydrate your leaves for 4-8 hours at 125 F / 52 C. The amount of time will depend on the leaves, so check them from time to time. They're done when they're obviously very dry and crispy.
- Remove and store in an air-tight container or baggie.
As Jeanie says in her post on Fresh Bites Daily, it’s time to think beyond kale chips!