BBQ Big Greens
July 8, 2025
Crispy Greens, perfect for hot summer days.
Use collards, chard, or kale for these crispy, delicious “chips”
Serves 2-4 as a side
INGREDIENTS
- 1 1/2 Lb. bunch of large greens — kale, collards, or chard.
- Big drizzle of olive, avocado, or sunflower oil – about 1/4 cup.
- Salt to taste
INSTRUCTIONS
- Prepare BBQ and preheat to medium heat.
- Rip or chop leaves into desired size — this can be chip-sized or you can leave them whole! Keep your stems on.
- Place leaves on a sheet pan and drizzle oil and sprinkle salt, using your hands to mix and coat all of the leaves.
- Spread leaves out as evenly as possible on sheet pan.
- Place sheet pan in BBQ with burners on medium-low. Check back in 5 minutes, and stir, spreading leaves out again.
- Check again after 5 minutes. They’re done when they’re a bit crispy but not burnt.
- Remove and let cool, then enjoy!
NOTES:
We love adding in garlic and other herbs or spices, or even BBQing these along with meat on the grill.
Our sheet pan has held up great to the BBQ, even when placed directly over a burner, but do what you feel works best for your situation and use indirect heat if necessary.
Our kids love these crispy greens, and we often just BBQ them whole and eat them using a stem as a handle.
Feel free to add anything else in that you’d like! This recipe is meant as a guide — substitute as needed!
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