Click on the name of the below recipes to download complete recipe, and meal crediting information.
The below recipes were contributed by Connecticut Food Service Directors.*
*Recipe and Meal Contribution Review completed by Put Local on Your Tray. SFAs must check the crediting information for accuracy prior to including the item in reimbursable meals.
More recipes for Food Service use, from other farm to school organizations:
Sauteed Kale with Ginger and Soy (PB)
Winter Vegetable Soup with Noodles (VT FEED)
If you have a recipe using this product that was successful in schools and would like to share please send it to us!
In the Past: Kale was once the most common green vegetable in Europe from Roman times up through the 17th century. Russian traders brought kale to North America in the 1800’s, and it can now be found on many grocery store shelves and farmers markets.
In the Soil: Kale is a cold-hardy member of the cabbage family that grows on a central stalk. Mature leaves are harvested off the stem, leaving the rest of the plant to continue producing more leaves. Because of its tolerance of cold temperatures and its productivity, kale is a great plant to grow in a home or school garden.
In the Kitchen: Kale can be prepared many different ways, raw in a salad, sautéed in a stir-fry, added to a soup, or baked in the oven into kale chips (a kid favorite)!
In the Body: Kale is a nutrition powerhouse jam packed with Vitamins A, C, B6, Folic Acid, thiamine, riboflavin, niacin, and minerals copper, calcium, iron, and zinc. It’s also a great source of fiber.
In Connecticut: Kale is generally available June through December.