“It’s taking over the world,” says Katie Waterson, the Washington mom behind The Kid and the Kale. The company handcrafts fresh, organic baby and toddler foods.
For now, the leafy greens appear in just one item — a garlic-accented pearl couscous — but Waterson may incorporate them into other purées, patties and side dishes. She started using kale a lot at home when she began cooking for her son, Thomas, who is now 18 months old.
“I was trying to find ways to put greens into his food as early as possible,” she says. “I’d mix it into tomato sauce or quinoa. Now he loves it sautéed with a little olive oil and garlic.”
Those cooking sessions — coupled with her frustration over being unable to find fresh, flavorful premade baby foods — inspired her to design her own options for kids.
“Making our own foods felt like another full-time job,” she says. “Weekends would be spent researching, shopping, chopping, roasting and puréeing. So I understand why a lot of parents give up on it and go to shelf-stable foods. I want The Kid and the Kale to be an alternative to that.”
One should consult a Rav regarding checking of problematic vegetables for infestation.