When the kids were young, we would use the month of March to eat all kinds of green foods. Now that they’re older we’re still doing the same thing, I’m just not pointing it out as much.
A few years ago kale chips were all the rage, but I’m sad to report that my crew was not a big fan. Even the restaurant kale chips weren’t a hit. However, I was determined to find ways to incorporate these greens into our recipes, menus and lives.
Kale can be a bit bitter depending on how it’s cooked, especially with a household of picky eaters. One trick that worked for us was simply adding it to oven-roasted potatoes and carrots, which are a delicious substitution for grilled veggies throughout the winter months.
Here’s one recipe we love, and it goes perfectly with corned beef, which fits in with a little St. Patrick’s Day taste testing fun. We have found that we actually prefer our vegetables this way versus the traditional boiled style.
Oven Roasted Potatoes, Carrots and Kale
1-1/2 pounds of fresh carrots
5 potatoes, medium-sized
3 cups kale
1 sweet onion
1/2 cup olive oil
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Peel, rinse and slice the carrots. Peel, rinse and dice the potatoes. Peel and slice the onion. Mix all of the vegetables together in a bowl. In a separate bowl add the onion powder, salt, pepper and garlic powder to the oil and stir until the spices are evenly distributed. Toss the vegetables in the oil until they are evenly coated.
Pre-heat the oven to 400 degrees and bake for 20-25 minutes.
• You can join Jodie monthly and get more recipes through the online Price Chopper Kids Cooking Club that is free and can be found at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.