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; total fat 4.8g 7% DV; saturated fat 0.6g; sodium 104mg 4% DV; potassium 476mg 13% DV; carbohydrates 11g 4% DV; fiber 2.3g 9% DV; sugar 2g; protein 3.8g 8% DV; exchange other carbs 1; vitamin a iu 15593IU; vitamin c 122mg; folate 32mcg; calcium 147mg; iron 2mg; magnesium 40mg; thiamin -1mg.