dark green, light green

December 30, 2013 • Nancy Wolfson-Moche

Yesterday I harvested the last sweet, deep green kale leaves from my garden. Today I served them for breakfast.


serves 4


1 bunch kale leaves (about 10 leaves)


4 large Napa cabbage leaves

pinch sea salt

1 lime

Process  Wash the kale and napa cabbage leaves separately by immersing them in bowls of water.   Remove the toughest, thickest parts of the kale spines from the bottoms of the kale leaves.  Chop the rest of the kale leaves into 1-2-inch-wide pieces. Set aside. Chop the napa cabbage leaves into similarly sized 1-2-inch-thick pieces. Fill a medium to large stainless steel skillet with one inch of water and a pinch of salt. Bring the water to a boil on a medium flame. Add the kale pieces first. Immerse them in the water and watch them wilt and turn a brighter shade of green. Add the chopped cabbage pieces and let them cook for about 30 seconds.  IMG_0270

Use a wire mesh skimmer to remove the greens from the pan. Place on a plate and squeeze lime on top. Serve.

©Nancy Wolfson-Moche 2013

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I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

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