By Jaime G. from Helena Middle School, Helena, Alabama.
All aboard students! Chef Kamm is taking our taste buds on a trip to Holland! Per Chef Kamm: “My mother-in-law, who is Dutch, first prepared this dish for me. In Holland, Kale is harvested in December and this is a traditional winter side dish. Frequently during the winter months, road signs will read “Slippery Roads Due to Cabbage Harvest.”
Chef Kamm prepares this dish for his two children and thought it would be a great addition to school meals. At first mention of the recipe we had a few skeptics including the CNP manager. Many on our taste panel had never tried kale. From the first time we prepared this side dish at Helena Middle it was a hit! We even had one student come back and purchase a second serving of the Farmer’s Potatoes on the school-wide taste test day!
Farmer’s Cabbage is a delightful blend of our ready to prepare Potato Pearls and kale. We chose to start with the potato pearls because it is a product that is very acceptable to our children and also readily available to our program. After it has been steamed and chopped the taste of the kale blends quite nicely with the potatoes. It does not overpower the flavor of the potatoes; however you receive great nutritional benefits from the powerhouse green veggie! A sprinkling of cheese entices the children to give it a try!
Serving size: 1/2 cup
|From Saturated Fat
|Potato Pearls Mashed Potato product
|1 cup/4 oz
|8.75 cups/35 oz
|Hot Water (170-190 degrees)
|3qt + 3 cups/120 oz
|Fresh Kale, washed and trimmed
|3 lbs + 12 oz
|Mrs. Dash salt free seasoning
|Onions, chopped and frozen
|2 tsp/1/2 oz
|Cheddar Cheese, shredded
Wash, trim, and chop fresh kale. Add kale, onions, Mrs. Dash, and garlic granules to steam table pan. Steam for 20-30 minutes or until tender. Rough chop cooked kale but do not drain. Spray 4" steam table pan with cooking spray. Quickly pour 1.5 gallons of hot water over 2 (28 oz) pouches of potato pearls. Whip by hand or with hand held mixer until there are no lumps. Fold in 14 cups of cooked kale per pan. Promptly stir to incorporate kale and ensure even distribution. Sprinkle top with 1 cup of cheese per pan. Place in pass through until service. CCP: Hold for hot service at 135 degrees or higher. Portion with No. 8 scoop (1/2 cup).