I like kale. I like spinach better, but there isn't a vegetable bidding war for my taste buds, now, is there? There's room for both. Spinach is sweet; it satisfies my gigantic sweet tooth like other sweet veggies-- carrots, sweet potatoes, squash. Kale has a more bitter flavor, which is nice, too, but doesn't have the same appeal to my sweet sensitivities.
This recipe doesn't run from the bitterness. It celebrates it, as a matter of fact. And paired with the crisp, tart flavor of granny smith apples, it makes a nice combo.
KALE WITH APPLES AND MUSTARD
1) Coarsely chop 1and a half pounds of kale , removing ribs.
2) Heat 1 tablespoon of extra virgin olive oil over medium heat. Add kale and cook until bright green, about 1-2 minutes tossing occasionally.
3) Add 2/3 cup water, cover, and cook for 3 more minutes.
4) Stir in 2 sliced granny smith apples. Cover and cook until kale is tender, about 10 minutes.
5) In small bowl, whisk together 2 tablespoons cider vinegar, 4 teaspoons brown mustard,
6) Add the mustard mixture to the kale, turn heat up to high, and boil for 3-4 minutes uncovered.