Here's a delicious recipe from Volume I, No.2, September 1990 of
the Vegetarian Society of Honolulu (VSH) newsletter.
1 large bunch kale or Swiss chard,
1-2
Tbsp lemon juice
3-4 Tbsp Dijon or brown mustard,
1
pkg. (10 oz) "Thin-Thin Bread" or oil-free "Soft Lavosh"
1
tsp Red Star T6635+ nutritional yeast (optional)
Remove ribs
from the greens with knife or peel the leaves off the ribs by hand.
Steam the greens 2-10 min. and drain off liquid. Spread the bread
with mustard, lay the greens on the bread.
Then firmly roll up in jelly roll fashion (start from
the narrow end). Trim off ends and slice into 1/2-3/4 inch
pinwheels. Lay flat and serve on platter as
appetizer.
This recipe reprinted courtesy of Mary
McDougall and Jan Mareko. Kale grows easily in the Ala Wai Community
Garden and most other spots in Hawaii
As you can see from
the nutrient analysis below (based on 2 oz kale, 1 oz flour
tortilla, 1/2 oz Grey Poupon mustard, and 1 tsp Red Star T6635+
nutritional yeast), the plain pinwheels lack vitamin B12 and are
marginal for pyridoxine (B6) and zinc. You can fix both problems
with a teaspoon of Red Star T6635+ nutritional yeast thoroughly
mixed into the mustard, thus transforming a popular and delicious
party canape into a complete food.
