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Kale for Kids (and Grown-ups too!)

Fresh Kale storage: store wrapped in paper towel in a plastic bag in your refrigerator, ideally in your crisper drawer.

1 bunch of kale
2 -3 tablespoons olive oil
1 -2 tablespoon mirin (Japanese sweet cooking sherry)
1 pinch kosher salt

Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the center stem is tough so you want to get the leaf off).

Put the kale in a large (12″) frying pan, add the olive oil, mirin, and salt (the measurements are rough because I usually just pour long splashes of each on top of the kale) and turn up the heat to medium/ medium high.

Cook, covered, stirring occasionally, until tender (usually takes about 10-12 minutes, depending on the heat). Taste, and add salt if needed (if kale is very bitter occasionally I’ll add a little brown sugar).

From your box:

From your kitchen:
Olive oil







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