They are beginning to sprout in one day. I love doing this because I enjoy adding several different ingredients in small quantities to our food.
Inspired by the post, http://food-hacks.wonderhowto.com/how-to/10-vegetables-herbs-you-can-eat-once-and-regrow-forever-0150343/, on regrowing vegetables indoors.
I cut the bottoms off of celery, leeks, and bok choy and put them in water. I’ll post again as they grow!
These are the Collard Greens Chips I made this week. You can dehydrate them or bake them.
Wash and destem collards, pat dry with paper towel, put in a bowl and add olive oil, massage the greens with the oil, add organic soy sauce, nutritional yeast, and cumin, mix. Add any other flavors you wish. I keep them in an airtight jar after I dehydrate them to help them stay crisp and last longer, but we end up finishing these in a day or two.