b"Customized MaterialsLet us help you create nutrition education that today's family's lve and want!sauteed greens 1 bunch collard greens(3 cups raw)1teaspoon oil1minced garlic cloveteaspoon salt Ripen on the counter, then refrigerate Can be kept at room temperature1teaspoon red wine vinegar or lemon juiceStep 1Rinse the greens with water,and remove the stems. Cut leaves kale chips 1 - 3 DAYS 3 - 5 DAYS 7 DAYS 1 - 2 DAYS 1 WEEKinto large pieces. Storing TipStep 2Heat oil in a skillet. Add 1bunch kale(3 cups raw) Avocado Kiwi Mango Cantaloupe Apple These fruits and minced garlic and cook for2teaspoons oil30 seconds over medium heat. teaspoon salt Banana Peach Papaya Pineapple Orange vegetables can Step 3Add the greens and teaspoon garlic powder (optional)1 tablespoon water to the skillet. Step 1Rinse kale with water and dry. be kept on the Cook for 2 to 3 minutes. Remove the stems. Cut the leavesPear Watermelon Grapefruit counter for the Step 4Sprinkle with salt and vinegar. into large pieces. Plum Tomato listed times. Makes 3 servings - One serving ( cup) hasStep 2Toss kale with oil and salt in aThey can also45 calories, 1 gm fat, 223 mg sodium and 1 gm fiber. bowl. Arrange kale in a single layer on a metal baking sheet. Bake in abe stored in the rustic potato 300 oven for 12 to 15 minutes. Once ripened, fruits can be kept in therefrigerator for Cool before eating. refrigerator for the above times. a longer time.soupMakes 4 servings - One serving ( cup) has 44 calories, 2 gm fat, 167 mg sodium and 1 gm fiber.1pound smoked ham snack Refrigerate1medium onion, chopped WASTE LESS, SAVE MORE all cut, peeled or 2teaspoons paprika Add kale or spinach to a smoothie. In the pantry cooked fruits4cups chopped red potatoes Check your refrigerator and pantry before you shop. and vegetables1bunch kale, chopped1(15 ounce) can northern beans, add morerinsed 1 MONTH Plan to use the fruits and veggies that you have inteaspoon black pepper Add chopped kale or swiss chard your home. Buy enough fresh produce that will last a week. Do Sntootr set ionr eaidnr yt,h dea rrekf prilgaecrea.tor. Use fresh fruits before they spoil. Top cereal with fruit. Step 1Place ham and 7 cups waterto a stir fry.in a large pot. Cover and simmer Make omelets or scrambled eggs with for 1 to 2 hours, or until meat isfinely chopped kale or spinach.very tender. Remove ham andAdd finely chopped leafy greens toGarlic Sweet Potato Use ripe fruit in breads, muffins or pancakes. Use fresh Nutrition Mattereserved. No phos, Inc. tocopying.cut into bite size pieces.spaghetti sauce, lasagna or meatballs.Onions Winter Squash vegetables before they spoil. Add veggies to soups,All Rights RC45032-MN240RC R1scrambled eggs, pasta or rice dishes.Step 2Return the ham, onions,Add chopped spinach or kale to a potatoes and paprika back into chicken quesadilla before cooking.the broth. Simmer on top of thePotato stove for 1 hour or in a crock pot for 4 hours on high. Stir chopped kale or spinach into Step 3Add kale, beans and black pepper. Simmer for 30 minutes.a vegetable or bean soup, minestrone (1 to 2 months)Makes 12 servings - One serving (1 cup) has 136 calories, 2 gm fat, 595 mg sodium and 3 gm fiber.or beef barley soup. This institution is an equal opportunity provider. This material was funded by USDAs Supplemental freeze Nutrition Assistance Program - SNAP.How to freeze kale:Step 1Remove any tough stemsand chop into large pieces.Clean kale in a bowl of water.Step 2Place the kale into a largepot of boiling water. Cover andcook for 2 minutes.Step 3Using a slotted spoon, transfer the kale into a large bowl of ice water. Stir chopped spinach or kale into cooked pastaLet kale sit in ice for 2 minutes.or rice. Cook 1 minute to soften. Add fresh spinachStep 4Drain well and pack intoor kale to a salad or sandwich. freezer bags. Step 5Store kale in a freezer at 0FThis material was fundedfor 8 to 12 months.by USDAs Supplemental Nutrition Assistance Nutrition Matters, IncWhats the secret to getting kids to eat veggies?This institution is an equal opportunity provider. Program - SNAP. All rights reserved. No photocopying. ES724Keep offering vegetables to your child while hes learning to eat them. Offer colorful, crunchy, good looking veggies. Eat raw veggies as snacks, salads s favorite dishes.and finger foods. Try adding some veggies to your familyEat your veggies.and your child will too!This material was funded by USDAs Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider.Customize your favoriteNutrition Matters Materials:A chance to brand your implementing agency orHave an idea?program and other disclaimerNo project is too big or too small. or relevant statements on our education materials. Contact Tracy or Lindsey to start your project!Start New:Is there a nutrition education topic that would support your lessons that you cant find? Let our team of Registered Dietitian Nutritionists and Graphic Designers help! We can make itNEW Tracy PettisLindsey Camis just for your program. Product Success Manager Product Success Manager715-831-1822715-598-7124 tracy@numatters.com lindsey@numatters.com1.888.356.5575 www.numatters.com info@numatters.com 12"