As much as I love greens, I find there are some weeks where I just can’t sauté or braise them fast enough before they go bad. When I have an abundance of heartier greens like collards or kale, I like to bake up a batch of chips. It satisfies my salty snack cravings in a healthier way and helps to stay on top of eating all of the goodness in my CSA share before the next one arrives. This version uses collards and a homemade smoky vegan parmesan but feel free go plain salt and pepper to make it easier. You can find this recipe over on the Loam Agronomics site.