Kids Cook Monday: Kale & Collard Chips

kaleAt a recent “Kids Cook Monday” cooking class, my daughter and I were joined by a room full of parent and child(ren) cooking teams. We had a great time and cooked a fabulous meal together.  At the end of the class, the tables in the back of the cooking classroom were pushed together, and were beautifully set by a group of children complete with improvised folded napkins, and the nineteen of us sat down to a nourishing meal of kale and collard chips, Pad Thai-inspired rice noodles with tofu and vegetables*, followed by a dessert of fried bananas with shaved chocolate and shredded coconut*.

Initiatives such as The Family Dinner Project and The Kids Cook Monday Campaign are actively promoting eating (and cooking) meals together as a family for a list of results which resemble a parent’s dream come true (from life-long healthy eating habits, to an expanded vocabulary, improved conversation skills, boosted self-esteem and better grades in school).  Studies have also shown that children are more likely to try new foods, expand their palate and choose healthier options when they have been involved in the growing, selection and/or preparation of a meal.

So today, we’re skipping the more familiar frozen peas and corn, and giving our young cooks large dark green kale and collard leaves to make an appetizer (fancy word for after school snack).  Some were familiar with kale chips, and all had the chance to build on the basic recipe and adapt it to other greens.

Collard greens photo thanks to Indiana Public Media

Vermont Maple-Mustard Kale/Collard Chips

  • 1 tablespoon olive oil
  • ½  tablespoon apple cider vinegar
  • ½  tablespoon maple syrup
  • ½ tablespoon mustard
  • 1 large bunch of fresh kale or collard greens
  • salt & pepper to taste
  • 2-3 tablespoons grated Parmesan cheese (optional)
  • red pepper flakes (optional)

Kale

Basic Kale/Collard Chips

  • 1 tablespoon olive oil
  • 1 bunch greens
  • salt to taste

Method:

  1. Preheat oven to 350˚.
  2. Wash and dry green leaves with kitchen towel or a salad spinner.
  3. Cut or rip leaves into chip size pieces.
  4. Mix oil, vinegar, maple syrup and mustard in a large bowl.
  5. Add leaves to bowl and coat thoroughly (using hands works well).
  6. Line cookie sheets with parchment paper (not necessary but makes for an easy clean-up), and arrange leaves in a single layer.  Sprinkle with salt, pepper and/or Parmesan or chili flakes.
  7. Bake in oven for 8-12 minutes, watching them closely since they go from perfect to burned quickly.

kale chip

Serving ideas:

  • in place of packaged chips
  • as a garnish on soups, such as potato-leek or squash soups
  • as a topping on mashed potatoes
  • grind several chips as a popcorn topping
  • create hors d’oeuvre in kale chips used as edible serving cups
  • experiment with any greens you have.

For additional recipes for green leafy vegetables, I recommend the following excellent vegetable cookbooks:

Deborah Madison’s new Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, and

Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens.

For more ideas, inspiration and multi-generational cooking tips, you’ll find plenty of food for thought on The Kids Cook Monday site.

If you would like to join us for our next “Kids Cook Monday” cooking class, click here for more information and to register.  Classes are held at Champlain Valley Union High School in Hinesburg, Vermont.

* These recipes coming soon in the “Kids Cook Monday” series.

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Bringing it Home: Growing a Farm-to-School Program

In the hour before the rain, we met at Stony Loam Farm, an organic vegetable farm two miles down the road from our school. It was our first harvest & process day in what we hope will become a series, and develop into a full-sized farm-to-school program.  But like all crops, growing a new food program, starts with a sprout: a small group of families, an accommodating farmer, committed teachers and administrators and a passionate food service director. On day one, we picked green beans and cherry tomatoes.

Given an opportunity to pick, to squat between the plants, and to allow a hand to detour away from the bucket and up to the mouth, kids eat vegetables.  They really do. So much so, that we had to cut them off, as painful as it is to tell kids to stop eating delicious, organic vegetables, our task was to bring fresh produce back to school for the lunch program.  Creating the opportunity for kids to be a part of the growing, harvesting, and preparing of their food, cultivates a greater appreciation of freshness, local producers, and the time, work and energy required to grow it.  From this stems a willingness to try new things, to waste less, to feel a stronger connection to place and local community – all while enjoying fresher, healthier, tastier lunches.

We proudly met our school food director with 36 pounds of green beans and another 20 of cherry tomatoes at the school kitchen.  With crates flipped upside down to help the smallest children reach the sink, the green bean washing team was immediately in full swing.  Meanwhile, parents sorted the cherry tomatoes: some for fresh eating the coming week, others for freezing for use in polka dot soup in the winter.

For more than a week, the school lunch salad bar featured freshly picked organic cherry tomatoes and green beans.  And my daughter came home one day reporting how much fun she had walking through the cafeteria offering her classmates roasted green beans as a taste test. Having enthusiastic children (instead of adults) market foods which might be new to others is just one of our cook’s many effective ideas.

Looking ahead, we have plans to pick apples and make applesauce; to gather potatoes, walking behind the farmer pulling up spuds with his tractor; and to puree and freeze pumpkins and winter squashes for use in wintertime soups, casseroles, and baked goods.

To share the experience, the locally harvested crops are offered as taste tests to all students, and to track our sourcing, we’re planning a food mapping project.  Starting with the local, in-season foods on the menu this fall, and photographs of the farmers who grew them, we’re looking forward to Food Day, October 24, to launch our farm-to-school map on the cafeteria wall.  These are some initial steps in enhancing a school lunch program (a daily part of a child’s experience), which can simply feed, or can be cooked up as an opportunity to expand palates and extend learning.

Simple Recipes:

1. Our cafeteria roasted green beans:

  • 1 1/2 pounds green beans, washed and ends removed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper (optional)

Method:

  1. Preheat oven to 425˚.
  2. Toss green beans with extra virgin olive oil, salt and pepper and spread out in a single layer on a baking sheet.
  3. Roast, flipping beans once or twice, until lightly caramelized and starting to crisp, between 10-15 minutes.

2. For a main dish which uses both green beans and cherry tomatoes, try Beans, Toms and Tempeh for a colorful vegan meal or to participate in Meatless Monday, at home or at school.