In honor of National Kale Day yesterday, Elementary students enjoyed a cooking class that highlighted the Green King of Superfoods. Students practiced and learned such culinary lingo as chiffonade and emulsify. Ask your child if they can show you these techniques in the kitchen at home when you try making this yummy Ginger Kale Salad. The recipe was borrowed from Wellness In the Schools (WITS) in NYC. Check it out for some more healthy, family friendly recipes.
Tearing leaves off the stem
Cisco (8) massaging the kale, listening for the “crunch”
Ginger Kale Salad Recipe:
2 bunches dinosaur kale, washed, de-stemmed and chopped thin
1/4 cup apple cider vinegar
juice from 1/2 orange
1 Tbsp soy sauce
1 Tbsp honey
1 tbsp fresh ginger, grated
1/4 cup olive oil
Combine vinegar, juice, soy sauce, honey and ginger in a large bowl and whisk. Add oil slowly while whisking to emulsify. Combine dressing with kale and use your hands to massage the kale with the dressing until the kale becomes a softer consistency. Eat and enjoy!
“It tastes crunchy and spicy from the ginger.” -Madeleine (10)