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Sat February 12, 2011
Here's the rub
New Orleans, LA – Have you noticed market shoppers walking away with big bunches of dark leafy greens, like kale? As it turns out, many are making kale chips. Here's how you do it. Lay sprigs of kale on a cooking sheet, drizzle with olive oil, salt and pepper. Slowly dry to a crisp at your oven's lowest setting for hours. Here's how you can take the idea one step further. Use the exotic and super spicy Osaka purple mustard green. Here's the rub. Prepared just like the kale, mustards also become crispy and brittle. Crumble the leaves into a course powder. Use the flakes as an additive-free dry rub for your pork tender loins. Whereas many dry rubs are packed with preservatives, here's one that is all natural and 100 percent local. For the WWNO Farmers Market Minute, this is Richard McCarthy.