One of the island’s top paddlers had never heard of kale and didn’t know how to eat this nutritional powerhouse. So here is an easy recipe for anyone to try kale. This can be a warm salad or side dish. This recipe comes from the cookbook "150 Vegan Favorities" by Jay Solomon, published by Prima Health.

Ingredients:

1 medium bunch of kale (about 1 pound)

1 TBS olive oil

3 TBS white wine

8 ounces white mushrooms, sliced

4 ounces cremini or shiitake mushrooms, sliced

1 medium red onion, diced

2–3 cloves garlic, minced

1/2 tsp black pepper

Instructions:

Remove the tough stems from the kale and discard. Rinse in a colander and then chop the leaves coarsely.

In a large skillet, heat the oil and wine over medium heat. Add the mushrooms, onion, and garlic, and cook stirring for 6 minutes. Stir in the kale, and pepper and cook over medium heat, stirring frequently, until greens are wilted, about 5 minutes.

Transfer to plate and enjoy.