The coolers at Community FoodBank are filling fast, with pallets loaded with a medley of greens (spinach and lettuce mix, mostly), strawberries, broccoli and melons. The biggest commodity scheduled to go out this week is kale, which is a bit of a challenge to many consumers.

The nutrition-packed greens are worth more than a second glance.

If you like Caesar salad, try it with kale, cutting the tough central ribs out and massaging it until it’s tender before adding dressing, croutons and some grated parmesan cheese.

At home, we’ll put a pot of spaghetti on the stove, wilting kale at the end of cooking. When the whole thing is done, we drain it, add orange segments, dried chile flakes, a drizzle of oil and toasted almond slices and call it dinner.

 

Mark Paxton is director of community engagement and fund development at Community Food Bank. In his spare time, he enjoys being outdoors with his wife, Mary. They are the parents of two daughters and live in Hollister.

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