How to Get Your Kid to Eat Greens, Plans A-C
Plan A: The Popeye Argument. Although I love Popeye, I had to put this argument on the shelf after my usually mild-mannered son charged, fists swinging, shouting "I biffs 'em and boffs 'em" (from his favorite Popeye song) at an unsuspecting little girl strolling through the College Mall with her parents.
Plan B: The Rock Tour Strategy. This one worked for me. When Jonah was a tiny toddler, he spent a big chunk of time on tour, eating out in every kind of restaurant, and as a result he always ate his greens: sushi coated in fish eggs with a big side of spinach goma-ae; mounds of Ethiopian collard greens; spicy black bean and spinach burritos; salty collards from interstate standby, The Cracker Barrel. And he was two years old. The thing about this strategy is that although you don't have to actually go on a rock tour, or join the circus or whatever, you DO have to start when your kid is very young.
Plan C: The Pesto Approach. Teach your kid how to make pesto; let them experiment and find their favorite combinations. If he or she hates basil, it need not be involved (I don't think it's helpful to be purist about this - pesto just means anything that's been pounded into a paste). Using this flexible recipe, Henry has produced some excellent blends, including a spinach-heavy one that I hereby dub "Popeye Pesto."
Pesto
2 well-packed cups basil, parsley, spinach, arugula, cilantro, or a combination, leaves only
1/3 cup olive oil
1/2 cup pine nuts, walnuts, brazil nuts (really good), sunflower seeds, or other seeds or nuts
3-4 cloves of garlic, roughly chopped.
1/2-1 cup grated parmesan or romano cheese (or skip the cheese, it'll still be delicious; just add a few extra nuts or seeds and a little more salt)
1/2 teaspoon salt
1-4 tablespoons of water, depending on desired consistency
optional: pinch black pepper, dried herbs, cayenne
Combine all ingredients in food processor. Pulse until blended.
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Plans D and up forthcoming.
