Here's a dish I enjoyed recently with my Australian family. It's from the book "what chefs feed their kids". Chef Piero Selvaggio prefaces it with: I was always looking for ways to incorporate greens like kale into meals for Cody because they are so rich in nutrients. I love the flavor of kale when it's cooked right, but its earthy flavor can make it a tricky addition to dishes. While kale is sweeter in the wintertime, it is available year-round at markets....If your child has never had kale before, start with adding a bit less to the recipe. If you are preparing this for infants or babies still learning to chew or unfamiliar with meat, chop the chicken into very small cubes and make sure not to overcook, because the meat will be too chewy and dry. Kale and squash are a wonderful combination and you can substitute any winter squash for the potatoes. To puree, remove the chicken from the bones and puree with the vegetables and a bit of chicken stock.
Roast Chicken with potatoes and kale
1/2 pound fresh kale, washed, stems removed and chopped
1/2 pound small potatoes (or winter squash like butternut or acorn), chopped
1 onion, chopped
2 tablespoons olive oil
sea salt and fresh pepper
3 chicken legs
pinch of paprika
1/2 lemon, juiced
Preheat oven to 450 degrees F
Spread kale, potatoes (or squash), and onion onto a large pan. Drizzle the olive oil over the vegetables, sprinkle with salt and pepper, and mix to evenly coat the vegetables. Cut the chicken legs halfway through the joint between the thigh & drumstick. Rub salt and pepper and paprika all over the chicken and set atop the vegetables. Cover the pan with foil and bake for 20 minutes.
Remove the foil and continue to bake for another 20 minutes or until the chicken is cooled through and tender. Cut the chicken into small pieces for infants who can chew and add a squeeze of lemon. Serve alongside the vegetables.
Note from Eileen - the whole family loved this dish - especially me. & at this time of year, kale is available at the market, as is chicken year-round. I saved the leftover juices from the dish and combined it with bits of chicken and soup pasta to make a yummy healthy dish for the little one the next day.