March 2nd marked the birthday of Dr. Seuss, beloved children’s author and cartoonist. The Edible Schoolyard celebrated the day this year by preparing Green Eggs & Ham with a group of afterschool students. We still had some kale growing in the garden and added additional greens from the market. This is a fun recipe for kids to make and eat- and, a great way to utilize some early spring greens. – Jennifer Bedrosian, Chef Teacher
GREEN EGGS & HAM!
Take a look at the recipe:
- 6 eggs
- 1 tablespoon butter
- Bunch of garden greens: parsley, spinach, Swiss chard, kale
- 1/4 cup cheddar cheese
- salt, pepper
To get green plant food coloring:
- Gather green leaf plants like kale, parsley, chard or spinach.
- Wash and chop into small pieces.
- Blend with a bit of vegetable broth or water until smooth.
- Alternatively, if you have access to a juicer you may juice the plants!
To make the best scrambled eggs:
- Crack eggs into a small bowl and beat with a fork
- Add green plant food coloring until you have a satisfying color (I like mine emerald green)
- Heat a skillet to medium low heat and melt the butter.
- When butter is melted pour eggs in and … PAUSE! Do not touch the eggs for 30 seconds.
- After 30 seconds, stir with a wooden spoon or rubber spatula. Toss the eggs around the pan a little and then let sit for 15 seconds.
- Give another push from the outside of the pan to the center and add cheese.
- Let cook for 15 more seconds, push again, and serve hot with ham and toast!