This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate winter’s harvest together!
Winter
Winter’s coming and bringing comforting flavors along with it! In Rhode Island, winter is the time of hearty root vegetables that keep us warm and satisfied. Think beets, potatoes, carrots, parsnips, celeriac, and kohlrabi. It’s also pumpkin and squash season. A feast for the eyes and our plates, acorn, delicata, butternuts, hubbards, kabochas, and more are at the ready! We also have flowers such as broccoli and cauliflower just waiting to be cooked and spiced. Onions, garlic, and leeks are ready to season our dishes and let’s not forgot year-round favorites like kale, collards, apples, herbs, mushrooms, honey, and maple syrup available fresh or from storage in winter and all seasons!
Sautéed Kale with Ginger and Soy
Dark Green Vegetable Requirement
100 servings, K-5 (1/2 cup)Ingredients
17 pounds of fresh local kale, untrimmed
2/3 c. finely chopped fresh garlic
2/3 c. finely chopped fresh ginger
2/3 c. soy sauce
1/4 c. lime juice (2 limes)
1/4 c. canola oil
1/4 c. toasted seeds (optional)Instructions
- Strip the green leafy parts from the stems of the kale and cut 1/2 inch off of the end; thinly slice the remaining stems. Chop the leafy part into 1/2-inch strips. Wash stems and leaves in cold water, drain, and spin dry.
- In a tilt skillet, combine oil, garlic, and ginger. Sauté until fragrant, stirring often, about 5 minutes.
- Add the greens and stems and sauté, stirring often, until the greens wilt and become a deep green color, about 10 minutes.
- Add the soy sauce. Cook until the greens and stems are soft and the soy is reduced to a glaze, about 10 minutes more.
- Stir in lime juice and seeds(if using).
Notes:
- If there is no tilt skillet available in your kitchen, separate the ingredients and cook the kale in small batches in large braising pans or smaller sauté pans. If doing this method, simmer the soy sauce in a pot; doing this will reduce the amount of liquid and intensify the flavor quickly.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from Project Bread: A Fresh Approach to Ending Hunger
