One of the juiciest, most savory and flavorful preparations of dark leafy greens you can make! Great whether you already love kale, wish you liked it more, or just want more greens in your life.
This recipe is super good for you on multiple fronts: Firstly, kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. Secondly, mustard contains an enzyme that helps make the nutrients in kale more bio-available (meaning, more readily absorbed and used by your body), as do the healthy fats in the olive oil—win win win!
We love this recipe for its use of basic pantry ingredients that turn out much greater than the sum of their parts. Soo delicious—and don't be surprised if you develop healthy cravings for this dish!
INGREDIENTS:
1 bunch kale, stemmed and ripped or chopped into large rough chunks
1 stem and leaves fresh young green garlic, chopped (or 4 scallions, or 1 small shallot)
2 Tbsp Garlic, House Blend, or Olio Santo EVOO
1 Tbsp Dark Balsamic Vinegar
2 tsp grainy or Dijon mustard
1 tsp soy sauce or tamari
Steam or blanch the kale for 6-8 minutes until fully cooked and tender to your liking (kale can be tough - steaming or blanching makes them tender and sweet). Meanwhile, in a large skillet over medium heat, saute garlic/aromatics in olive oil, sizzling gently for a few minutes, stirring occasionally, until they begin to take on color.
Turn the heat down to medium-low and add steamed kale, then mustard, balsamic vinegar and tamari. Mix well to combine and let the flavors meld for 1-2 minutes. If the pan gets too dry and starts stick, use small splashes of water to deglaze the pan and keep things juicy. Taste for seasoning and adjust as you'd like with more of any condiment, turn off and serve.
Serve topped with chili flakes if you like and finish with a drizzle more fresh olive oil - never too much on greens!
Makes a great side to meats, beans, or add to a grain bowl. 1 bunch serves 2-3.
VARIATIONS:
Short on ingredients? Steam your greens and then toss with Stonehouse Dipping Oil Blend + mustard.
Add Aglio Olio right before the kale.
Want fewer dishes? 1) You can also add raw kale to your skillet after sizzling up your garlic with a splash of water and "steam" your kale for a few minutes with a lid to cover, before adding the remaining ingredients. Or 2) after your kale steams, drain the water pot and then use that to saute the rest of the dish up (just has to be big enough to hold it all).
Works great with any dark leafy green - collards, spinach, broccoli rabe, beet greens, swiss chard, etc
