I am not often inspired by fresh produce in the winter, but I decided to try one of the winter greens and bought a large bunch of kale. I knew that kale was packed with good nutrition, and it was good for my budget too at 41 cents for the whole bunch. There are a lot of soup recipes which use kale, but since I already had soup simmering on the stove, I wanted to try something else.
I really enjoyed this recipe, and it had a lot of flavor. Even though the kale cooked for some time, it still had a nice chewy texture. There was a lot of broth leftover in the end, so next time I would add more kale. Or, you could serve this over potatoes or rice, and the broth would flavor the entire dish. Try it out!
1 T olive oil
1 small onion, diced
2 cloves garlic, minced
1 T Dijon mustard
2 t brown sugar
1 T cider vinegar
1 1/2 c. vegetable broth
4 c. stemmed, torn and rinsed kale
pepper to taste
1 small onion, diced
2 cloves garlic, minced
1 T Dijon mustard
2 t brown sugar
1 T cider vinegar
1 1/2 c. vegetable broth
4 c. stemmed, torn and rinsed kale
pepper to taste
Heat olive oil in a large frying pan, and saute onion and garlic for 5 minutes. Add mustard, sugar, cider vinegar, and broth, and heat until the mixture is boiling. Add kale, and simmer uncovered until the liquid reduces by half, about 15 – 20 minutes.
-Adapted from allrecipes.com
This recipe sounds like the way Noni cooked any greens but she added hot pepper flakes to the oil also.I am going to try it!Mom
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