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Food & Dining // Heart-y Chef
Diana Helfand

Tossing Kale, Chard In A Super Salad

Valerie Monson was a new reporter at The Maui News in 1989 when she was sent to cover a story on the 100th anniversary of the death of Father Damien. It changed the course of her life. Valerie remembers being so impressed with the wisdom, accomplishments and generosity of the people she met that she quickly realized Father Damien was not the only great person who had been at Kalaupapa.

Today, Valerie is the coordinator for Ka ‘Ohana O Kalaupapa, a nonprofit organization established in 2003 dedicated to promoting the value and dignity of every individual who was exiled to the Kalaupapa peninsula, beginning in 1866.The ‘ohana has compiled the names and records of more than 7,100 people sent to Kalaupapa, to help family members learn about their ancestors. These names will be the heart of the Kalaupapa Memorial, which the ‘ohana has been authorized by Congress to establish on the peninsula.

To learn more about the ‘ohana’s work, visit kalaupapaohana.org.

Valerie always tries to have a container of this salad on hand to make dinner preparation easier. Chard is an excellent source of vitamins A, K and C and a good source of magnesium, manganese, potassium and iron. It also contains vitamin E, B vitamins, calcium, copper, fiber, tryptophan, folate, phosphorous, zinc, choline, biotin and protein.

GARLIC KALE/CHARD SALAD

* 2 tablespoons olive oil, or to taste
* 1 bulb garlic, minced, or to taste
* juice of 1 lemon
* 2 tablespoons Braggs Liquid Aminos, or to taste
* 1 bunch kale, torn into pieces
* 1 bunch Swiss chard, torn into pieces
* 1/4-1/2 head purple cabbage, sliced into long shreds

Heat olive oil; toast garlic. Add lemon juice and Braggs. In large bowl, mix kale, chard and cabbage. Toss with olive oil, garlic, lemon and Braggs mixture. Store in covered container in refrigerator. Enjoy!

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