SURE WE’VE GOT KALE CHIPS, but this is another way to make the super green stuff kid-friendly. And you might be surprised.
It’s a take on cicoria (dandelion greens) which is an amazing Italian green and a side dish we used to order every time we saw it on a menu in Rome. These days, particularly during the fall and winter months, it’s so easy to get a bunch of leafy green kale that I’ll pop it into my cart thinking of happy memories–and tasty things to come. (Bonus, this bunch of organic kale came from our local co-op for $1.99. Score one for buying in season!)
Besides being a family favorite there are major health benefits too. Here’s what’s so great about kale:
- Supports eye health
- Has more calcium than milk
- More iron than beef
- And that’s just the beginning
Phoebe and George love this stuff and Estelle eats kale too. (Notice I didn’t say love, but eats. That works!) Here’s how you can cook this kale too.
Pan Cooked Kale with Garlic & Lemon
- 2 tablespoons olive oil
- 1 bunch kale, stems removed and ripped into pieces
- 1 cup chicken broth or water
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- juice of half a fresh lemon
- optional: a sprinkle of hot pepper flakes (for the adults most likely)
In a large skillet warm the oil over medium heat then add the kale a couple handfuls at a time. Stir it, flip it around and it’ll cook down to make room for more. When you’ve got all the kale in the pan, cook it for another 2-3 minutes, then add the broth, garlic, salt and pepper. Let it cook down for about 8 minutes. The result should be bright green but tender–definitely not brown. Add the lemon just juice before serving. Ditto on the pepper flakes if using.