Kale greens with mustard

This morning in yoga class, one of my fellow yogis brought fresh kale greens from her garden to share with the class. Organic kale is one of the most nutritious foods on earth and incredibly simple to cook up as a hearty side dish. Try this kale sauté with only four ingredients.

Heat one tablespoon olive oil or safflower oil in a sauté pan. Add one chopped clove of garlic and cook for 3 minutes. Add one cup chopped kale. Cook for another 5 minutes. Turn off heat and stir in 2 tsp. Dijon mustard.  Season with a teeny bit of salt and pepper if you wish.

Serves: 2

kale greens with mustard

7 Comments (+add yours?)

  1. clayearthcafe
    Jul 21, 2010 @ 10:05:03

    Sounds like a tasty alternative to a very similar dish I’ve had, substituting fresh grated ginger and soy sauce for the mustard.


  2. Andrea
    Jul 21, 2010 @ 16:20:15

    I love kale prepared this way. Actually, I love kale prepared any way! My next door neighbor brought me some salad greens that had baby kale leaves mixed in and I gobbled them up raw. mmmmmmmm.


  3. Devaki @ weavethousandflavors
    Jul 21, 2010 @ 23:56:45

    Delicious Aimee and healthy too 🙂


  4. ali la loca
    Jul 27, 2010 @ 04:14:29

    Yum! I like kale the Brazilian way, too. Basically stack a couple of leaves and roll them like a cigar. Then cut crossways along the roll so that you create lots of very thin, long strips of kale. Sautee some garlic in olive oil for a few minutes, then throw in all the strips of kale. True Brazilian style involves some bacon in there, too, but it’s just as good without.


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