Beet Green ribs (or ribs from other dark, leafy greens: kale, Collard greens, rainbow chard)
Preheat oven to 350 degrees.
With an oil mister, spray the beet green ribs with olive oil (using the mister will prevent the ribs from becoming soggy by using too much oil). Sprinkle with kosher salt. Roast in the oven for about 40 minutes minutes, until crisp, watching closely (they burn easily – check often!).
By throwing away those highly pigmented ribs from leafy green vegetables, you’re not just wasting part of a very edible vegetable – you’re throwing away a very nutritious part of the plant. The tough ribs contain the same nutrients, fiber, and antioxidants as the rest of the leaves. For beet greens, those nutrients include vitamin A, vitamin K, iron, lutein, and zeaxanthin. These nutrients have been shown to reduce the risk of cancer, cardiovascular disease, stroke, and Alzheimer’s disease and improve vision and the immune system. Since the ribs in beet greens are red (just like the beets), they also likely contain the pigment betalain, which has been shown to boost nervous system health, fight inflammation, and support detoxification.While these definitely aren’t a substitute for actual French fries, their salty taste and crunchy texture might still satisfy a fry craving for far less calories and fat grams.