March 18th, 2009

adapted from www.therawchefblog.com

wilted kale:
kale
2T Kaua’i sea salt
1.5 c sliced cherry tomatoes

chili pepper dressing:
3 avocados
2 Hawaiian chili peppers (or cumin, garlic powder, chili powder…)
1/2 c olive oil
2T raw, local honey
1/4 c lemon juice

Wash and dry kale and cut stems out.  Add salt to kale and “massage” by hand until it looks wilted.  Put in bowl with tomatoes and mix by hand.  Blend remaining ingredients in a blender until they are creamy.  Mix into bowl by hand.

December 16th, 2008

contributed by kristy maligro

kale
olive oil
sea salt or brewer’s yeast

Break off pieces of kale (better to use the leafier parts rather than the thick stems).  Spread out pieces on a cookie sheet and spray with some olive oil and sprinkle salt or brewer’s yeast or whatever’s to your liking. Bake at about 375-400 for 15 min. or so (til crispy).

“They become crispy and dissolve in your mouth. My kids love them!”

November 15th, 2008

contributed by paula rego

1 bunch kale
1 apple
1 lemon, peeled
1/2 bunch spinach

Put all ingredients through juicer. 

“After drinking this, I had energy for hours!  I felt like I could run to Poipu!”

October 30th, 2008

1/2 cup red pepper slivers
½ cup onion, finely chopped
Garlic to taste
1 package pasta
3-4 cups washed kale, stems cut
Olive oil

Saute the onion and peppers in a small
amount of olive oil. Lightly press the oil from the peppers and onions with
a paper towel.

In another saucepan, sauté garlic with a small amount
of olive oil. Add kale. Make sure the kale is tossed
so it is covered with the oil. Add water and cover
with a saucepan lid. Finish cooking in the steam.
Important: Watch the color of the kale. Don’t let it turn brown.

Cook the pasta. Add it to the onion
mixture. Mix in the kale/garlic mixture and serve.

Goat cheese would make this even yummier!