A Southern Grace: better late than never

May 30, 2017

better late than never

Yum

Mustardy kale. Yes, more kale.


I was late to board the kale bandwagon, as per usual. I don't mind though--I'm more than making up for it now! And why shouldn't its popularity continue? It's versatile, full of nutrients, SO inexpensive (and easy to grow), and can be made to taste amazing!

This side dish is not what one would call a looker, but boy, is it good for you and so flavorful. My dear husband has been silently suffering through my kale obsession, but I've finally found a dish that he agrees is tasty too! There's something about mustard with kale that really works, and I'm particularly fond of the toasted nuts on top, since they add some much-needed crunch to an otherwise chewy dish.


You can make this dish in 10 minutes--it takes longer to prep the kale than to cook it! By my pregnancy brain calculations, that adds up to about 2,932 points in its favor.

Can-Do Kale
(printable recipe)
Serves 3-4
Ingredients:
  • 1/4 cup water or chicken broth (or white wine, if that's your thing!)
  • 1 bunch kale, ribs removed and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch nutmeg
  • 1 tablespoon Dijon or whole grain mustard
  • 1/4 cup milk
  • 1/4 cup sliced or slivered almonds, toasted
Directions:
Heat the water or broth in a pretty large saute pan over medium heat for a couple of minutes, until steaming.
Add the kale and seasonings, stir well, and cook for about 5 minutes or until softened, stirring constantly.
Turn the heat to low, then add the milk and mustard and stir until everything is mixed and liquid is gone.
Garnish with toasted almonds and serve immediately.

13 comments:

Angie Schneider said...

Wish I could still find fresh kale in this time of year...I love kale and the pairing with almonds is great!

Kelsie | the itsy-bitsy kitchen said...

LOVE mustard! This sounds so good! Hope your week is going well!

Ritu Ahuja said...

Wow!! this looks like a perfect dish. Love the combination of mustard and kale. :)

Pam said...

I love kale with pasta, in soups, and on it's own. This combination looks tasty!

Juliana said...

Great recipe for kale Grace...somehow I never thought in adding mustard when cooking vegetables...thanks for the inspiration...the kale looks delicious!
Have a wonderful week ahead :)

Food Gal said...

Even thought it's been the "it' veg for awhile now, I still can't get enough of kale. It's just so delicious, and with such great texture. The mustard and almonds are inspired touches, too.

Gloria Baker said...

Look delicious and I love these almonds in slice !

Tania | My Kitchen Stories said...

I could eat anything with almonds, even kale!.

Sue/the view from great island said...

I became a kale convert a few years ago, and I can't resist a great kale salad, I feel healthier just looking at it!

lisa is cooking said...

Keep the kale coming! I promise to still love it when it's not trendy anymore. The mustard and sliced almonds sound great with it.

Inger @ Art of Natural Living said...

It took me years to appreciate kale too Grace! I think there are a lot more good recipes and cooking tips out now than years ago. Yes, so much CSA kale used to go into my compost--but no more!

Big Rigs 'n Lil' Cookies said...

We didn't put any kale in the garden this year, as kale chips were the only thing I ever enjoyed.
Since you have awesome taste buds, I will try this when I find some kale at the farmers market this summer :)

Agness of Run Agness Run said...

I love kale and this recipe is outstanding! Well done!