Kids and Kale - A Healthy and Easy Meal from Gwyneth Paltrow's Cookbook
Posted on July 25 2012
My daughters' preschool has a vegetable/fruit garden that the children water and maintain. The teachers encourage the kids to pick the fruit and the leaves and try it all. The first time I saw my daughter walk by the garden, tear off a piece of swiss chard, and eat it, I was horrified. The germaphobe in me wanted to bat it out of her hand and wash it first. BUT I resisted, because I realized how amazing it is that she is open to trying these incredibly healthy greens. I have zero time/energy to maintain a vegetable garden, but I wish I did, because it is so amazing to see children take so much pride in growing vegetables, harvesting them, and eating them. What better way to spark a child's interest in food, than by having them grow it themselves?
A good friend of mine shared this easy recipe with me over the weekend, and I cannot wait to make it. I just have to get to the grocery store . . . Kale is one of those vegetables that I don't remember eating until I was in college. My girls, however, seem to enjoy it. I've made them kale chips, and they love it. I've made kale soup, and they gobble it up. I'm keeping my fingers crossed for this one. Who doesn't like fried rice?
- 1/2 lb kale, stems discarded
- 1 1/2 tablespoons vegetableoil
- 2 cloves garlic, peeled and very finely minced
- 3 large scallions, cut into 1/8 inch diagonal slices
- 2 1/2 cups cooked brown rice
- 1 tablespoon soy sauce
- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade).
- Steam the kale for 7 minutes.
- Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat.
- Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic.
- Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes.
- Then, add the rice and cook for another 2 minutes, stirring.
- Add the soy sauce and cook for 30 seconds more.