I will be offering a couple more cooking classes this winter at Inver Grove Hts Community Center (south east suburb). I taught some this past fall (see previous posts from Oct). We’re going to be focusing on Kale and possibly Quinoa. I’m always advocating for the leafy green veggies like kale, collard greens, turnip green, beet greens, et al. Check out my Delivered Dish of the Week menu archives: I’ve served up dozens of dishes with these greens this past year, and more are coming!
These sturdy greens, many in the cabbage (cruciferous) family, are much more nutritious than salad greens, which are mostly water. There’s so much you can do to incorporate these versatile and super-nutritious greens into easy dishes & soups, and, to enjoy all by themselves.
For instance, see my recipe for Super Green Split Pea Soup (scroll down a few entries). Another really nice one is Kale & Yam pureed soup which I got from the “Love Soup” cookbook and made for DDoW clients in November.
I love to pair kale/collards with yam aka sweet potatoes — the sweetness and starch of yam complements the greens. And, you get 2 superfoods in one dish. The upcoming Mafe Stew for DDoW is a good example.
The cooking class students will make 4 different Kale dishes in one session, such as raw in salad, braised with beans, and also baked kale ‘chips’. Kale is also used in fruit & veg smoothies, and no, they don’t taste like pureed salad!
The Grove has a big community room with a kitchen, mostly used by IGH’s senior center programs. The downside is this kitchen lacks a stove! It does have an oven. I’ll be bringing a large electric wok and probably a hot plate to cook the kale.