When the garden is abundant with fresh organic greens, like kale, chard, and Swiss chard, kids can make this power packed dish with green lentils. Kids can rinse ½ cup organic green lentils, bring them to a boil with 2 cups of water, and simmer for 35 minutes. To prepare the greens, kids can rinse 2 bunches, slice the leaf in half, cut out the middle stem, slice the halves into strips, and steam them keeping the bright green color. On a sheet pan, toast ¼ cup organic pine nuts at 350 degrees for 5 minutes. In a sauce pan, simmer 3 tbsp organic extra virgin olive oil with 2 sliced organic green onions and 2 minced organic garlic cloves for 5 minutes. Add ¼ cup chopped sun dried tomatoes, ¼ cup rinsed and strained organic capers, ¼ tsp sea salt, the toasted pine nuts, and snips of fresh oregano, sage, and thyme fresh from the garden. Remove the pan from the heat and add ¼ tsp lemon zest and 1 tsp fresh lemon juice. Strain the water from the cooked lentils and pour them back in the pot. Stir the sauce into the lentils. Strain any water from the greens and mix with the lentils and the sauce. This dish is nutritionally rich in antioxidants, protein, vitamins, and minerals, giving kids the brain power and energy for school and play.