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




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

1/2 cup
95 calories; protein 3.8g; carbohydrates 11g; dietary fiber 2.3g; sugars 2.3g; fat 4.8g; saturated fat 0.6g; vitamin a iu 15592.8IU; vitamin c 121.6mg; folate 31.7mcg; calcium 147.2mg; iron 1.9mg; magnesium 40.1mg; potassium 476.2mg; sodium 103.9mg.

1 1/2 vegetable, 1 fat