Kale with Apples & Mustard
Tart apples, grainy mustard, cider vinegar and a touch of brown sugar add sweet-and-sour flavor to sautéed kale.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
1/2 fruit, 1.5 vegetable, 1 fat (mono)