The Ultimate Kid-Friendly Kale Recipe (Plus a Few More Ideas!)

Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioi filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.

Kale-and-Ricotta Ravioli

Wonton wrappers are key for quick homemade ravioli. Chill uncooked ravioli, wrapped, up to 1 day, or freeze in a single layer, then store in a zip-top bag, up to 1 month.

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

Coarse salt and ground pepper
1 bunch kale (3/4 pound), tough stems and ribs removed
1 3/4 cups ricotta
1/3 cup grated Parmesan
1 garlic clove, minced
48 square wonton wrappers (from a 12-ounce package)
4 cups marinara sauce, warmed

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

1. In a large pot of boiling salted water, cook kale until tender, 4 minutes. With a slotted spoon, transfer kale to a colander. When cool enough to handle, squeeze out excess water and finely chop. In a medium bowl, mash together kale, ricotta, Parmesan, and garlic; season with salt and pepper.

2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and filling.

3. Return salted water to a boil; reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly. Repeat with remaining ravioli. Serve topped with sauce.

More ways to give kale kid appeal

Tear, toss with oil, and bake for crisp chips.
Add sauteed kale to grilled cheese or quesadillas.
Stir into a chicken noodle soup and cook until tender.
Replace some basil with blanched kale when making pesto.
Cook with crumbled Italian sausage and diced potato.
Saute and add to hearty pastas.

More from Everyday Food:
10 New Ways to Use Leftover Bacon Grease
35 Beyond Delicious No-Bake Dessert Recipes
Healthy Afternoon Snacks You'll Dream About All Day
15 New Ideas for a Healthy, Delicious Breakfast

Another great way to serve veggies to kids? Dr. Seuss-style, of course!

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