better late than never

Mustardy kale. Yes, more kale.

I was late to board the kale bandwagon, as per usual. I don't mind though--I'm more than making up for it now! And why shouldn't its popularity continue? It's versatile, full of nutrients, SO inexpensive (and easy to grow), and can be made to taste amazing!

This side dish is not what one would call a looker, but boy, is it good for you and so flavorful. My dear husband has been silently suffering through my kale obsession, but I've finally found a dish that he agrees is tasty too! There's something about mustard with kale that really works, and I'm particularly fond of the toasted nuts on top, since they add some much-needed crunch to an otherwise chewy dish.

You can make this dish in 10 minutes--it takes longer to prep the kale than to cook it! By my pregnancy brain calculations, that adds up to about 2,932 points in its favor.

Can-Do Kale
(printable recipe)
Serves 3-4
Ingredients:

• 1/4 cup water or chicken broth (or white wine, if that's your thing!)
• 1 bunch kale, ribs removed and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch nutmeg
• 1 tablespoon Dijon or whole grain mustard
• 1/4 cup milk
• 1/4 cup sliced or slivered almonds, toasted

Directions:
Heat the water or broth in a pretty large saute pan over medium heat for a couple of minutes, until steaming.
Add the kale and seasonings, stir well, and cook for about 5 minutes or until softened, stirring constantly.
Turn the heat to low, then add the milk and mustard and stir until everything is mixed and liquid is gone.
Garnish with toasted almonds and serve immediately.