But what I found out during that conversation was that far from just serving as compost fodder in my garden bed, the leaves of the horseradish plant are actually edible. Not only are they edible, but when prepared similarly to kale or collard greens, they are actually quite delicious, tasting like a cross between peppery arugula and baby spinach with a texture similar to kale. One of my friends who had tasted stewed horseradish greens in the southern U.S. told me about a stewed preparation he had eaten made with bacon, onions and potatoes, and recommended I try cooking with them since they were so plentiful. Being dark leafy greens as well, I can only imagine the amount of folate and other vitamins the leaves have in them too! Apparently, if you harvest the leaves when they're small and tender, they're a great punch of flavour in salads, but in order to eat the larger ones they really should be cooked. Rather than stewing the leaves down into oblivion through (no offense to my Southern neighbours who like stewed greens!) I discovered a better way to prepare them, exactly the same way as my favourite kale dish - chips!
I don't know of anyone else who's made "horseradish chips" like this, and I'm quite pleased that I've tried it - the leaves lose their "heavy", "green" flavour and become light, zippy crisps that (truth be told) I like to dust with wasabi powder before firing - I'm not afraid of spice!
Healthy Horseradish Crisps
200 grams horseradish greens, middle rib removed and torn into "chip sized" pieces
Non-stick cooking spray
Kosher salt and black pepper (or wasabi powder) to taste
- Preheat oven to 275F, line a baking sheet with parchment or SilPat.
- Place the greens into a bowl and spray with a light coating of non-stick spray.
- Sprinkle with salt and pepper and toss to combine, "massaging" the greens to incorporate the salt well.
- Spread in one layer on the baking sheet.
- Bake 10 minutes, then gently flip the pieces over and bake a further 7-10 minutes, until crispy.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 11.5 mg
Total Carbs: 2.8 g
Dietary Fiber: 1.0 g
Protein: 1.0 g