Kale belongs to the scientific species Brassica oleracea. Other familiar foods in this group include cabbage, cauliflower, broccoli, and Brussels sprouts. Kale has been cultivated for over 2,000 years. In Europe, kale was one of the most widely eaten green vegetables until cabbage became more popular during the Middle Ages. Kale has been especially important in colder regions because of its resistance to frost. Kale has recently become trendy because it is low in calories and fat, and high in fiber, iron, and Vitamin K. Kale is also said to be a great anti inflammatory food. Kale is likely to be the crop you have the most trouble feeding your students, but there are plenty of child-friendly recipes that sneak it in. Check out some ideas below!
Kale pesto is easy, healthy, and a delicious addition to almost anything. You can use kale from the garden and basil from your herb garden to make this recipe. Food processors are easy to plug in to any outlet so you can stay in your classroom! Serve this kale pesto with pasta, or add it to a grilled cheese for some extra flavor.
Macaroni and Cheese with Kale
Looking for a foolproof way to get kids to eat vegetables? Add it to their favorite food. Homemade mac and cheese is the ultimate comfort food; In Erika’s Kitchen shares how she mixes sautéed kale with the cheesy pasta to make it taste even better! I am getting hungry just thinking about it…
Kale chips are today’s healthy alternative to fattening potato chips. They are really easy to make and taste pretty good when you get them crispy enough. For this recipe you will need an oven, so I recommend having a parent volunteer make them at home and bring them to school for students to try (be careful to schedule this appropriately, the chips don’t stay crispy for long) or asking to use the kitchen in your cafeteria for an hour. You can also try making kale chips in a dehydrator. Find the recipe here!