Healthy Children - December 2013

Illinois Farm to School Harvest of the Month:  KALE

Did you know?

  • Kale needs to be exposed to the first winter’s frost so some of the plant’s starch can be changed to sugar.
  • Kale became very popular during WWII, when food was rationed, due to its high nutrient content.
  • Per calorie, kale has more iron than beef and more calcium than milk.
  • Types of kales are differentiated by color (green, white, purple, or bluish green) and leaf shape.
  • One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
  • Hot weather turns kale bitter

Krispy Kale Chips

  • Bunch kale, washed and dried thoroughly
  • 2 tablespoons olive oil
  • Salt and other spices

Preheat the oven to 275 degrees.

Remove the ribs from the kale.

Cut or tear into inch pieces.

Toss with olive oil.

Lay kale on baking sheet in single layer.

Bake 20 minutes until crisp turning the leaves halfway.

Check often to prevent burning.

From: Monroe County Wisconsin Farm to School