We divided into 2 groups – three students making the chicken and three making the greens. It was a lot of work compared to the frittatas (we missed the grilled cheese week because the kids were on a camping trip), but it was fun to roll the chicken legs around in the cornflake mixture and interesting to see how the greens changed color during blanching and then shrunk so much when sauteed.

Only Priya had eaten kale before, and she didn’t come in a huge fan, but it turned out that she and Zoe both really liked the cooked greens. Macie found them a little sour and thought we could have used less lemon. Everyone enjoyed the chicken, although some thought it could have used more seasoning and A’Laya, who is used to white meat chicken, was a little unsure about the darker color, wondering if it was fully cooked. (It was! We had made sure it reached 165 degrees.) Jazmine was a superstar dish cleaner, sticking with the job after others had lost interest. All in all, it was another successful meal, and Ju’ne declared that “cooking is the best!”