One of my favorite “superfoods,” kale can be enjoyed raw in salads or smoothies, or cooked up as a side dish or healthy addition to soups and casseroles. Fast, healthy and a sure way to turn anyone who tries it into a fan of kale… if you haven’t cooked with kale, do this recipe first! This is my #5 entry in Saucy Mama’s “Skinny Mama-Cooking With Mustard” contest and I have to confess, it is a solid tie with the Sweet Potato Fries for my favorite recipes I have entered!
Kale with Cherries & Suzie’s Yellow Mustard
8 cups kale
2 teaspoons olive oil
1/2 cup fat-free chicken broth
1/3 cup dried cherries
1 tablespoon white vinegar
2 tablespoons Suzie’s Yellow Mustard
1 teaspoon honey
In a large skillet, saute kale in olive oil on medium-high heat 2-3 minutes. Add broth and cover. Turn heat to medium, cooking an additional 4 minutes.
In a small bowl, mix vinegar, mustard and honey until thoroughly combined. Add mustard mixture and cherries to kale, cook an additional 1-2 minutes, uncovered.
Makes 4 servings.
Calories 125, Total Fat 5g, Cholesterol 0g, Sodium 154mg, Total Carbohydrates 17g, Dietary Fiber 3.5g, Sugars 1.9g, Protein 6.4g, Vitamin A 412%, Vitamin C 268%, Calcium 21%, Iron 16%
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