Mommy Lunch

I hear lots of theories for getting picky kids to eat. Really, I know of only 4 things that really work, and none of them are about having them cook with you.

I’ll share one of them now.

Make food for yourSELF.

This will always invite curious looks from 4-year-olds who not-so-sweetly grill you on what you’re eating. Pretty soon there will be little fingers or pushy forks in your lunch.

I never make Amaya eat something she doesn’t want to for lunch. Lunch is hands off for picky eaters. She eats chicken nuggets (gag) or frozen burritos or nachos or similarly unhealthy easy lunches. I don’t like battles at lunch time.

We wait until dinner for that.

But sometimes I like to cook for myself at lunch, especially things that my family doesn’t like very much. I scored some beets at the farmer’s market and the attached greens were going to wilt. 

Soon I had some sautéed greens with tomato, garlic, and bacon, with a fried egg and buttered pan toast. I cut the toast into pieces as to sop up the juices.

Even though she had already eaten lunch, Amaya was sticking her fingers in my meal before I was even finished taking pictures. At one point she said, “Can I have the rest?” and I still had half a plate of food. I ended up making her own egg and toast but I finally claimed the rest of the greens for myself. Since that was my favorite part. She had already had several big mouthfuls so I counted my experiment as successful.

If you’ve never had bread fried in a pan with butter rather than toasting it and then buttering it, you’re in for a treat. Melt salted butter in a pan (the one you just used for cooking is fine—no need to use a clean one) and then throw the bread on top. Cook over medium heat until toasted then flip—should be browned on both sides. Just try to keep it for yourself because otherwise your kids will never go back to the toaster.

  Sauteed Greens (works with kale, beet greens, turnip greens, or chard)

• 1 slice bacon
• 2 cloves garlic, chopped
• 3 large handfuls of greens, stems removed and leaves chopped (you may wish to use the stems—just cut them more finely—halve the stem and chop into 1 inch pieces)
• 1/4 Cup water
• 2 small roma tomatoes, chopped (about 1/3 of a cup)
• salt to taste
• 1/8 tsp of vinegar (cider or red wine vinegar is preferable to white, but white works too)

1. Fry your slice of bacon in a skillet over medium heat. When done, remove to a cutting board and chop.
2. Throw the greens into the pan and stir around with a wooden spoon. Once all the greens are slightly wilted, pour in the water and put the lid on. Let the greens cook until just tender (time varies depending on the green—beet greens take only a few minutes). Remove the lid.
3. Add tomatoes, garlic, and salt. Sautee until water evaporates, about 5 minutes. Toss in bacon and stir for 15-20 more seconds. Stir in vinegar and remove from heat.

Serve with toast and an egg, or as a side dish to dinner.