Both kale and Swiss chard can be strong tasting but we've balanced out the flavor in this side dish by cooking them with garlic and tossing them in a vinegar, Dijon mustard and basil mixture. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently.

  • Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.


Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

95 calories; 4.8 g total fat; 0.6 g saturated fat; 104 mg sodium. 476 mg potassium; 11 g carbohydrates; 2.3 g fiber; 2 g sugar; 3.8 g protein; 15593 IU vitamin a iu; 122 mg vitamin c; 32 mcg folate; 147 mg calcium; 2 mg iron; 40 mg magnesium;