I am looking for a recipe for cooking greens (collards or mixed greens) in the oven.
By Susan from Chicago
Agree with kffrmw88 in that leafy greens generally don't stand up for roasting; though if you're looking for a very low-fat alternative to chips for snacking, greens like collard and kale--sprayed with olive oil and sprinkled with whatever seasoning ( except salt, which sort of defeats the healthy purpose) you like--take on a crispy texture without burning at 400 for no longer than 5-10 minutes.
If you're looking for ways besides boiling for a side dish for collards, a quick saute in a little olive oil and garlic is also an idea.
Vegetables to Avoid Roasting
Because of their high water content and fraility most leafy greens are not suitable for roasting. If you try to roast the following vegetables you will find they wilt, stick, burn, and dry out too much.