Chefs in the Classroom - Massaged Kale Salad

Green Teacher Network invited Megan Lambert, a culinary instructor at Johnson & Wales University, and Sean Cosby, a personal chef, to create cooking demonstrations to help classroom teachers with schoolyard gardens incorporate fresh produce in their lessons.
This video features Megan Lambert making Massaged Kale Salad and showing how even young students can lend hand - literally!

Massaged Greens Salad

Recipe by Megan Lambert, RD, JWU Culinary Instructor
This salad sounds a little scary, even for veggie lovers.  The dressing makes it really delicious, though, and kids love to help massage the greens!

Ingredients:

1-2 bunches fresh kale or mustard greens

1 lemon for juice and zest

1 clove garlic

3 Tbsp Parmesan cheese

3Tbsp olive oil

Method:

Thoroughly wash the greens in several changes of water.

Remove stems.  Cut the greens into thin ribbons and place into a large bowl.

Zest the lemon, and squeeze juice into a small jar.

Mash the garlic and add it to the jar.

Add the cheese and olive oil to the jar.  Place the lid on the jar, and shake to mix the dressing.

Pour the dressing over the greens in the bowl.

With very clean hands or wearing rubber gloves (over very clean hands), massage the dressing into the greens for a few minutes.  Really squeeze and mix the greens! 

Enjoy!

"I Tried It!" Kids and kale in Charlotte Schools

Erin Brighton, director of the Charlotte-Mecklenburg Food Policy Council, recently wrote about her experience making this salad. READ ERIN'S BLOG and see the recipe.