Go for the Greens 2020, March 16-2012th Annual Celebration of Green Food and Good Fun!
Simple Sautéed Kale
Garlic Cloves, Peeled, Fresh, Minced
Kale, Fresh, Chopped
- Heat oil in a large skillet and toast garlic, when it begins to brown, add the Kale, to just wilt, about 3 minutes. Season with salt and pepper.
Kale Salad with Honey Mustard Dressing
1 cup Lettuce, Salad Mix, Spring (Mesclun)
1 cup Kale, Fresh, Chopped
1 Granny Smith Apple, Fresh, Cored, diced
1/4 cup Cherries, Dried
1/4 cup Carrots, Pre-Shredded, Fresh
1 oz Honey Mustard Salad DressingAll schools feature green veggies on the menu each day the week of March 16-20All elementary students taste sauteed kale. Secondary students menus feature Kale SaladThank you, Chartwells, for your partnership in this program. Special thanks to Heather Bonner, Chef Nels, and all school nurses for being dedicated wellness council members.