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Dehydrated Spring Greens

Use this recipe to dehydrate any leafy green vegetable. It works especially well with robust leaves like spring greens, curly kale, or cavolo nero. Feel free to experiment with your own seasonings such as chilli flakes, lemon zest, or garlic powder.
Course: Side Dish
Keyword: dehydrator, greens


  • dehydrator


  • 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.