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Oklahoma Table: It's Green Season

Oklahoma Table: It's Green Season
BY SHERREL JONES Modified: March 12, 2013 at 8:59 pm •  Published: March 13, 2013

You will probably want to start with plain olive oil if you are cooking with the younger generation, but children love this snack, especially when they can participate in the preparation. They can help massage the oil into the kale leaves before they go into the oven. I have a feeling I'm going to be making this almost as much as I do a simple saute of kale as a healthy side dish.

I get inspired each time I stop by Urban Agrarian to see what other new Oklahoma product makes its way into the market. Located in the old public market area, it is a good place to pick up locally produced foods on your way home from work if you are in the downtown area. They are open from 10 a.m. to 6 p.m. Wednesday through Sunday.

I am not often in Oklahoma City on Saturdays, but another inspiration comes from the producers at the Oklahoma State University-Oklahoma City Farmers Market. This last week I was thrilled to see all the fresh-picked greens available. I found some tender little baby turnips still attached to the turnip greens, whole heads of Romaine, kales, braising greens, beet greens, spinach, Swiss chard, arugula and some producers willing to share their favorite techniques for growing and cooking them.

Here are some ways greens have made it onto our own Oklahoma Table: Add some kale or spinach to your favorite bean soup, incorporate spinach or kale into spaghetti sauce or a lasagna, saute them with chopped onions in butter then scramble with some eggs, incorporate them into filling for a potpie, incorporate them into a salad or add some greens to your smoothie for St. Patrick's Day. Try baking a dish layered with a base of black-eyed peas and covered with collards and topped with cornbread batter. Spinach steamed or sauteed then seasoned with a splash of your favorite vinegar.

Give greens a try and you will probably be cooking and enjoying them long after this special holiday.

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Olive & Co.'s Kale Chips

Maggie Kite shared her method of preparing kale chips from fresh kale. The trick here is to keep an eye on them and “crisp” them in a low oven. Kite chooses unique flavorings using their infused olive oils massaged into the fresh kale leaves. It is worth a stop at the shop to sample and find your favorite for making these chips.

2 cups kale leaves, washed, spun in salad spinner, dried between paper or dish towels and torn or cut from tough center stems.

1 tablespoon olive oil, flavored or plain

Kosher salt to taste

1 tablespoon sunflower, sesame or pumpkin seeds, optional

Preheat oven to 300 degrees.

Adjust rack to upper middle. Pat leaves until totally dry to ensure they crisp up. Place them in a large mixing bowl and drizzle with olive oil.

Toss and massage oil into leaves to coat. Sprinkle lightly with salt and as evenly as possible with seeds if using them.

Spread leaves on large rimmed baking sheet. Watch closely and remove leaves before they brown.

Serve warm or at room temperature if you can wait that long.

Cooking notes: Kite used chipotle infused olive oil to give a little kick to the chips. The chips will keep for up to a week in an airtight container. A week is a generous estimate as these little kale crisps are irresistible

Source: Maggie Kite


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