leafy greens

When kids help make healthy food, they are more likely to try it. Show kids how to:

❁ swish greens in a bowl of water to remove dirt.

❁ tear or cut leaves away from thick or tough stems

■ Wrap greens in a damp paper towel and refrigerate in an open plastic bag or container. Use most greens within 5 to 7 days for best quality.

■ Wash greens just before using to reduce spoilage.

1. Swish leaves in a large bowl of cool water.

❁ Choose greens that look crisp. Avoid wilted or yellowing leaves and browned stalks.

❁ Greens may be fresher and cost less when they are in season. Most are available spring through summer or fall. Kale, mustard greens and collard greens are available during the winter months.

When kids help make healthy food, they are more likely to try it. Show kids how to:

❁ wash kale in a deep bowl of water.

❁ strip the leaves off the stem.

❁ measure and mix ingredients.

Curly kale – most common type available; bright green leaves are tightly ruffled and stem is fibrous. Flavor is peppery, and can sometimes become quite bitter.