Hail, Hail, the Kale’s all here!

By EunYoung Sebazco

Horticulture Manager

Raelene Swoe was a member of the Horticulture crew for few years and taught us the recipe.  Her recipe has been popular in the Learning Garden program and I have made little changes to the recipe that is popular with our crew.

One of our more popular vegetables, kale, ranks as one of top ten vegetables harvested every year in our learning garden. Even in January,  curly leaf kale 1s still green.

As a part of our Edible Education Program, we have been making kale-slaw  with children. Students harvest fresh kale from the garden and combine it with a pre-made tofu mix. In fact, Kale holds high amounts of vitamin A and tofu contains a high protein content and is also a good source of B-vitamins and iron. It turns out that  tofu is a good companion with kale. You won’t taste any of the bitterness from raw kale.

Did you know? One cup of boiled kale is approximately 200 percent of the required daily amount of vitamin A. It also contains 88 percent of the required daily amount of vitamin C. One cup of boiled kale gives you 10 percent of your daily requirement for fiber. one cup of boiled kale provides 1327 percent of the required daily amount of vitamin K.

Randall’s Island Kale Slaw

Prep Time: 10 min.   Cooking Time: 15 min.  servings: 8 people


1 Block of tofu

1 TB salt

2 TB soy sauce

1 TB sesame oil and sesame (option)

1 TB minced ginger

7 Leaves of green kale, finely shredded (different color of kale could be used if you like)


1. Mix salt, soy sauce , sesame oil and ginger with the tofu  in a large bowl.

2. Combine the shredded kale on tofu mix.

Gerard Lordahl’s Kale Slaw

1 bunch kale thinly sliced

3 carrots shredded

1/2 red cabbage thinly sliced

1 pkg. tofu cubed and marinated in:  1/2 cup soy sauce, 1 glove garlic(minced) and 3 tbls. ginger

Sprinkle with sunflower seeds or toasted sesame seeds.


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