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They liked it they really, really liked it.

May 21, 2010

Sorry Sally Feilds.

See this…

They didn’t hate it. Which is good because there was a  probable chance  that kale, collards and onions were not going to go over with 8 and 9 year olds.
Yesterday I told you I was thinking up every possible combination that we could cook. It sounds easy,  until like a game show I throw in that it must be prepared , cooked and consumed in 45 min. Oh and the “stove” is a hot plate.

3rd graders are a resourceful bunch, which is a nice way of saying eager to be hands on, very eager.

The concoction that was eventually created…drum roll…. Bitter Green Salad with Caramelized Onions and  Potato Croutons, dressed with a Sweet Onion Balsamic Vinaigrette.


Oh yes we did.
What fun to share the kitchen with these children and their eager hearts. I think only one boy didn’t taste the salad. Others came back for seconds.
Here is our Recipe.

Bitter Greens with Sweet Onion Vinaigrette

For Salad :

Kale

Collard greens

¼ Head Cabbage thinly sliced

Spinach

2 or 3 Carrots sliced

5 Red Potatoes diced

5 Medium Spring Onions Sliced thinly

For the Vinaigrette:

6-8 Tablespoons Oil

3 Tablespoons Balsamic Vinegar

*1/4 tsp Oregano

*1/4 tsp. Rosemary

*1/4 Tsp Thyme

3-4 Tb Caramelized Onions

Pinch of sugar to taste

Sea Salt and Fresh ground pepper to taste

  • Our herbs were fresh and had dried a day or two. (you can usually substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio, by the way)

Tear the greens into bite sized pieces and place into a large bowl .

Coat a pan with oil , we used grapeseed, and sauté the onions until they are soft and begin to caramelize, salt to taste. Remove from the pan and pat with a paper towel to removes excess oil.  While the onions cook, coat another pan with oil and sauté the potatoes until browned and crunchy, salt to taste. Be careful to not over crowd the pan or the potatoes will sweat and not brown.

Combine all vinaigrette ingredients into a blender and mix until emulsified and onions are pureed.

Add the remaining onions and potatoes to the salad.

Dress the salad and toss to combine. Serve with 24 joyful children and maybe a warm loaf of multi grain bread.

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