Sauteed kale with mustard sauce recipe
I am a die hard veggie fan. Ask me what I want for lunch or dinner and most often I will pick veggie loaded dishes that taste fresh and clean. But every now and then I will crave a burger; a big fat juicy burger just like the ones in A&W ads, which is exactly what happened two days ago as I boarded the subway at Lincoln Center on my way back home.The craving didn’t go away and only intensified the closer it got to dinner time and I eventually gave in, ordering two beef burgers with cheese from our neighborhood Burger Bistro. While waiting for the order to arrive, I scanned the fridge for something easy and healthy to make to counterbalance the heavy star of our meal. Sitting at the bottom of the vegetable drawer was a bunch of kale which made the decision very easy; nothing goes better with beef than sauteed kale with mustard sauce.
The reason behind it is the the milk and dijon pairing; it gives the sauteed kale a flavor reminiscent of steak au poivre. Punchy, peppery kale leaves sauteed for just couple of minutes make a great bed of greens for a slab of steak. Not only did we end up having them on our plates, we also stuffed a few pieces in between our sesame buns. De-lish!
I’m used to serving kale as a salad (see kale Caesar) but cooking it is just as yummy and takes no time at all. And if you aren’t familiar with the health benefits of kale, here is a quick rundown as you are missing out on one powerful veggie!
Kale is one of the healthiest vegetables on the planet. It is extremely high in vitamins A, C and K, all antioxidants known to help protect against cancer and heart disease. Kale is also very high in lutein which promotes healthy eyes – something I am beginning to take seriously as I near the big 4-0!
I don’t load up on kale on a regular basis but do make the effort to use it a few times a month. Depending on its preparation, kale can be a pain in the butt to cook with but making sauteed kale like this recipe, at least solves the time consuming issue.
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- ¼ cup white wine
- 1 bunch kale, stems removed, leaves finely chopped
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tsp dijon mustard
- ¼ cup milk (or cream)
- - In a pan over medium/high heat, add olive oil and garlic. Cook for 1 minute.
- - Add white wine, stir well and cook for 1 minute.
- - Add kale, stir well and cook for 4 minutes, stirring constantly.
- - Add salt and pepper, stir and cook for 1 minute.
- - Turn off the heat, add milk and dijon mustard and quickly stir until liquid is gone.
- - Serve hot.