Sunday, February 9, 2014

Sautèed Kale with Apples and Mustard

Serves 3

This has very German flavors to me, and is a wonderful winter side dish. We had it with bourbon-braised pork

  • ~ 5 ounces of kale, torn into large shreds
  • 1 granny smith apple, cut into 1/2" cubes
  • 1 T butter
  • Juice of one lemon
  • 1.5 tsp whole grain mustard
  • 1 tsp honey
  • Kosher salt and cracked black pepper to taste
Melt butter in a sautè pan over high until foaming. Saute apples until beginning to brown. Don't let them get mushy though, you want to keep them crisp-ish. If you feel they are getting too soft, just move to the next step. Reduce heat to medium-high. Add kale, and saute for 3-5 minutes, so that is just starting to wilt. You'll need tongs to move it around and make sure that you don't end up with some parts over done. Remove all kale to a medium mixing bowl. Add lemon juice, mustard and honey. Season with salt, pepper to taste. Add more honey, lemon juice, or mustard, if desired. 

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