1 (10 ounce) bag Cut ‘N Clean Greens kale
1 (6 ounce) package lime jello
1 (6 ounce) package strawberry jello
20 envelopes knox powder gelatin
5 cups water
1/8 cup granulated sugar
Place 5 ounces of kale in blender with 2 1/2 cups water. Blend until smooth. Strain kale juice through a chinois. Reserve both the kale juice and kale pulp.
For Kale-Lime Gummy Layer:
Bloom lime jello package and 10 envelopes of powder gelatin in the 2 1/2 cups of kale juice. Place over low to medium heat until everything dissolves, stirring to minimize clumping. Pour onto a half sheet pan and cool until it sets.
For Strawberry Gummy Layer:
Bloom strawberry jello package and 10 envelopes of powder gelatin in 2 1/2 cups of water. Place over low to medium heat until everything dissolves, stirring to minimize clumping. Pour on top of the kale-lime gummy layer and cool until it sets.
When gummy is firm, remove from sheet pan, cut into rectangles and garnish with kale sugar.
For Kale Sugar:
Preheat oven to 200 degrees F. Spread pulp evenly on a half sheet pan and place in oven until dehydrated (1-2 hours). When dehydrated place in a small food processor with 1/8 cup granulated sugar. Sprinkle or dip gummy worms right before serving.
Note: This recipe was kid tested and approved at the California Women for Agriculture Farm Day 2012.
Recipe and photograph courtesy of Garrett Nishimori, Chef Cut 'N Clean Greens.