October Harvest: Kale & Swiss Chard
This month in Farm-to-School we explored not one, but two nutrient-packed veggies: kale and Swiss chard. To offset the bitter flavor of these dark leafy greens, we sautéed them with some pungent garlic and sweet dried cranberries on an induction burner. This was actually a recipe that I grew up with my mother making me and I really enjoyed adding this new fun layer of using the burner in our cooking.
The students also learned about MyPlate this week, and how to fill their just right plate with a rainbow of colors. Eating foods from all five food groups gives us the balance of nutrients that we need to grow healthy bodies. Remember to try to fill at least half of your plate with fruits and veggies!
Recipe: Winter Greens with Cranberries
Ingredients: (Serves 4)
- 2 Tbs of dried cranberries
- 5 leaves of Swiss Chard (I used Rainbow Chard to add some color)
- ½ bunch of Kale
- Enough olive oil to oil your pan
- 3 garlic cloves, minced
- Salt & freshly ground Pepper
- A splash of lemon juice
- Fill a large bowl with ice water, set to the side.
- Bring a large pot of generously salted water to a boil. Blanch greens for 45 seconds, until just tender. Transfer to the bowl of ice water and let sit for a few minutes.
- Press/ chop 3 cloves of garlic.
- Chop blanched leaves of chard and kale into bite sized pieces.
- Heat oil over medium heat in nonstick skillet and stir in garlic until fragrant (about 1 min.)
- Add the chopped greens and dried cranberries and toss together for 3 minutes.
- Season to taste with Salt, Pepper, and a squeeze of lemon.