Moomah the Magazine
Make Nice Mission: Greens Two Ways

Make Nice Mission: Greens Two Ways

One of the main issues that the Edible Schoolyard NYC attempts to tackle is the limited access that millions of New Yorkers have to fresh fruits and vegetables in their communities. With only 14% of U.S. children meeting their daily fruit intake, 20% meeting their daily vegetable intake and 40% of NYC public school students being obese or overweight, the Edible Schoolyard is doing its part to "change the way children eat for life."

During our visit, we spent some time in the school's kitchen classroom, witnessing first hand just how the program is helping kids to have a different relationship with food. One that is positive and joyful. The lesson that we observed was a Kindergarten class learning to enjoy Kale in two ways - raw and cooked.

If you're struggling to get your children to eat their veggies (greens in particular!) try this activity from the Edible Schoolyard Program in your own home. It helps to give your children the chance to experiement with cooking food so that they understand how it can taste different depending on the cooking method.


Take a bunch of kale from the garden and explore its leaves. For those of you without your own vegetable garden, take your kids to the local farmers market to get the experience of picking the kale themselves. The beauty of the Edible Schoolyard is that the students have an immediate connection to the vegetables because they've taken it from the garden to the table. Just because you don't have your own garden, doesn't mean your kids can't feel connected!



Once you've picked your kale, explore it: feel the leaves and smell its scent. Ask your kids: What might happen to these leaves once they are cooked?


Teach your kids to cut vegetables safely using their bear claw. When cutting, hold the knife in one hand and shape your free hand like a bear claw - fingers rounded and finger tips tucked in. Your bear claw will hold the vegetable down when cutting, keeping your fingers safe from the sharp edge of the knife!

Click here to see some great knives for kids >>





  • 2 bunches of Kale (or any dark leafy green vegetable)
  • 1 orange, cut in half
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • 2 pinches of salt

TAKE the leaves off the stem and ROLL them up.
CUT the roll into strips.
ADD the strips to your measuring cup.
JUICE the orange into the jar.
GRATE the garlic into the jar.
ADD 1 tbs of olive oil and a PINCH of salt to the jar.
COVER and SHAKE the jar!
ADD the dressing to the kale.
TOSS to combine. 





  • 2 bunches of Kale (or any dark leafy green vegetable)
  • 1 orange, cut in half
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • 2 pinches of salt

TAKE the leaves off the stem and RIP into bite-size pieces.
ADD the pieces to your measuring cup.
SMASH the garlic with the side of your knife, making it flat.
REMOVE the peel of the garlic.
MEASURE one tablespoon of olive oil.
JUICE one tablespoon of orange juice.
HEAT a pan and ADD olive oil and garlic to the pan.
ADD the kale and a PINCH of salt to the pan.
ADD the orange juice to the pan.
TOSS to combine.

taste the difference

Kale, orange and garlic are a super healthy combination. They stay hearty during the cold winter months and are packed with Vitamin C, keeping us healthy and staving off colds!

Talk about the two different ways you cooked your kale. What was the difference between raw kale and cooked kale? Did one cooking method make a larger amount than the other? Did you prefer one version over the other?

Try this same activity with different leafy greens and see if your opinion changes.



The expert cooks at the Edible Schoolyard NYC have given us one more recipe for you to try at dinner time.

(They've also given us this cute song to sing while you cook!)

Kale and Persimmon Salad


•Lacinato Kale 
•Toasted Pepitas


•Zest and juice from one lemon
•1 teaspoon anchovies
•1 clove garlic, minced
•1/4 cup olive oil
•Salt and pepper

COMBINE all dressing ingredients in mixing bowl.
WHISK until thoroughly combined.
REMOVE stems from kale leaves.
SLICE kale into thin ribbons.
PEEL and DICE persimmons into bite-size chunks.
COMBINE persimmon chunks and kale with the toasted pepitas.
TOSS with the dressing.

Posted in: Make Nice Mission   Recipes: In The Kitchen   

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