baby kale broccoli hash

November 17, 2013 • Nancy Wolfson-Moche

Pieces. Tiny, smaller-than-bite-size pieces are what my children love to eat. The smaller the pieces, the more they’ll eat.  My family of four polished off this large plate of hash in one sitting this morning, and that was a good thing.



¾ pound baby kale

1 large jacket broccoli

1 Tablespoon sesame oil

1 Tablespoon soy sauce

1 lemon (optional)

Process   Wash the kale and broccoli well.  Trim the broccoli stalk, removing any rough parts.  Cut the broccoli into small (approximately quarter-inch) squares by slicing it into discs,


and then chopping the discs into smaller squares.


Chop the baby kale leaves and stems into one-inch square pieces (but these will be flat rather than three-dimensional squares). Place a small batch of the leaves bunched together on the cutting board. Cut them into vertical inch-wide strips; then cut them horizontally into inch-wide strips. You will have one-inch-squares.


Set aside.


Heat a large stainless steel skillet on a medium flame for about two minutes.  Add the sesame oil and swill it around until it coats the bottom of the pan. Add the broccoli pieces first, since they take a bit longer to cook. Use cooking chopsticks to sauté the pieces, making sure all sides get exposed to the heat.When the broccoli turns a more intense shade of green,


add the baby kale pieces.  Use the cooking chopsticks or a wooden spoon to mix the two vegetables together.  When the kale begins to wilt, add the soy sauce, dispersing it throughout the pan.


When all the vegetables are a bright shade of green, remove from the pan and serve with the freshly squeezed juice of a lemon, if desired.


©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).