A Southern Grace: Mustardy Kale

Mustardy Kale


Serves 3-4

  • 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
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.

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