Have you tried kale chips? Delicious, right? Slightly salty, lightly crisp, not at all kale-y, and kids actually seem to like them! The recipe seems ubiquitous online, so if you haven't tried them you certainly should.
Now that your young readers are on the road to loving kale (right?), how about a new young reader-friendly kale recipe? Try this Peanut-Pineapple Kale Stew- it might sound like an add combination of flavors, but it's is so very, very delicious.
Peanut-Pineapple Kale Stew
adapted from Moosewood Restaurant Cooks at Home
- 1 onion, chopped
- 1 tablespoon oil
- 2 cups pineapple juice or 2 cups canned, crushed pineapple with its juice (I used leftover pineapple juice from the Carrot Lemonade)
- 1 bunch kale
- 1/2 cup peanut butter
- Wash and dry kale. Remove the center rib (and save for art activity below), and cut kale into roughly 1-inch pieces.
- Heat oil in a large skillet. Saute onion until tender, about 5 minutes.
- Add pineapple juice to skillet and bring to a simmer.
- Add kale and cook for about 5 minutes until kale is just wilted.
- Stir in peanut butter and cook for about 5 more minutes, stirring occasionally.
- Serve over rice, couscous, or quinoa, or over cooked and mashed sweet potatoes.
You can also thin leftovers with water or tomato juice to make soup.
Art, like childhood, is full of the fun and unexpected. Ordinary items can easily find a new function and suddenly become quite extraordinary. Forget the old saying ‘Don’t play with your food’ and watch as your young reader creates something wonderful from scraps destined for the compost.
- Kale stems