Kale with Apples & Mustard

October/November 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.3 (48 votes)

Tart apples, grainy mustard, cider vinegar and a touch of brown sugar add sweet-and-sour flavor to sauteed kale.

"We really enjoyed it with pork. I would probably cut the amounts of mustard and brown sugar next time to see if that lightens the sweet-sour flavor but really a nice use of kale! "
Kale with Apples & Mustard

8 Reviews for Kale with Apples & Mustard

Thanks for Sharing! Been looking for this recipe!

My husband hates kale, but now that I've found this recipe again, I might be able to sway him to the kale side! I found this recipe back in 2005 in the Eating Well magazine, but lost it and haven't been able to find it until today! I can't wait to try this again.

Cooking the kale makes it easier and milder, and the mustard and apple flavoring really compliment the kale. I might try to add some watercress to give it an extra punch.

easy, quick, flavorful

My family loves kale. This was a delicious recipe, but I think I prefer more savory recipes for kale than this sweeter one.
It would be awesome with pork though.

Tasty and quick using frozen kale

I prepared this using frozen chopped kale. I cooked the kale in the microwave for 4 minutes, stirred and added the apple before cooking another 3 minutes. I used roasted garlic whole grain mustard (another eating well recipe) in place of the mustard in the recipe. This was delicious and I will make it again. I reheated leftovers with a bit of cooked bulgar--yummy all mixed together.

Highly nutritious; easy; reheats well
Kale with apples served with stuffed acorn squash
ok not great

I also had extra kale and decided to try this recipe since we like sweet and sour. It was ok but wouldn't make again unless I find a good recipe for kale and had some leftover kale. I think I cut the apple too thin since they were mush in the 8 minutes.

Perfect way to use extra kale

I had half a pound of fresh kale leftover from some tomato and kale soup so I thought I'd use it up. I halved the recipe and used a small granny smith, and it came out perfectly! I used horseradish mustard because that's what I had, but it pairs well with the strong cider vinegar. I grew up eating kale cooked with cider vinegar, sugar and salt, so maybe I liked this because I knew how it would taste? The apple did a great job of sweetening and tenderizing the kale leaves. I will def. whip this up again since it took one pot, a knife and 10 minutes.

easy, quick, healthy, cheap

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