It can be a struggle to appreciate great food during the holidays without getting overzealous with the gravy... and candied yams... and buttered rolls... and... well you know. So I set off in search of healthier choices and came across this delicious recipe with tart apples, grainy mustard, cider vinegar and a touch of brown sugar to sauteed kale.
Kale is in, baby. It's hotter than that new album by that band you like. Just because Thanksgiving is a holiday steeped in tradition and routine doesn't mean that you can't jazz up the dinner table with trendy (and healthy) side dishes. Came across this awesome recipe from American Heart Association (so you know it's a goodie!) and it's just divine! Try it for yourself.
1-1 1/2 pounds pounds kale, ribs removed, coarsely chopped (see Cooking Tip)
2/3 cup water
2 Granny Smith apples, sliced
2 tablespoons cider vinegar
4 teaspoons whole-grain mustard
2 teaspoons brown sugar
Pinch of salt
Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.
A quick Tip