If you ask me what I want for lunch or dinner, most of the time, I would say a lot of yummy vegetables. Vegetable is my motto!
In fact, I have learnt to cook veggies here in Toronto with two of my best friends, Wendy and Peihong, both from China. In France, we cook a lot, and we love veggies, but most of the time we boil them before to sauté them in olive oil or butter: mushroom, spinach, green beans, peas… This is the way I was trained.
Here in Toronto, I have discovered the technique of stir fry, and I cannot go back to the “boil everything” technique I have learnt in France. When I don’t make salads or vegetable soup, stir fry is my number one technique when I cook veggies. Rapid, tasty… We are enjoying our vegetarian meal… me for sure!
I have already talked about the nutritional and healthy benefits of kale in a previous blog. Kale is one of the healthiest vegetables on the planet. It is extremely high in vitamins A, C and K, all antioxidants known to help protect against cancer and heart disease. Kale is also very high in lutein which promotes healthy eyes. And for sure, kale needs to be part of your weekly food intakes.
I try to eat kale two times a week and this is one of my favorite side dish. I love how a combination between three simple ingredients can bring so much flavors. Imperial IPA beer jelly/mustard balances marvellously the peppery taste of Kale.
After my first try, I have made some research and I have found that hop flavors (as found in the Imperial IPA) pair amazingly well with green leafs like kale. This is a winner combination… a real alchemy.
To say the truth, this is now how we cook kale at home. Each time, we say the same thing… again and again. This is so good, this combination works so well…. mummmm. I hope you will try and enjoy this recipe with your family and friends.
It is time to cook, this is my recipe:
Servings: 4 Preparation time: 10 minutes Cooking time: 7 – 10 minutes
! slice bacon, finely chopped (optional)
1 tablespoon extra virgin olive oil
1/2 small onion, finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
1 bunch kale, stems removed (optional), leaves finely chopped
4 teaspoons Dijon mustard like Originale Maille mustard
2 generous teaspoons of Imperial IPA beer jelly
If you don’t have access to an IPA beer jelly, try an apple jelly or apple cider jelly. The key point is… the jelly need to be a little savory (not too sweet!).
½ tsp Sea salt
¼ tsp ground black pepper
In a skillet over medium/high heat, add olive oil, onion, shallot and bacon. Cook for 3 to 5 minutes until translucent. Add garlic, cook for 1 minute
Add kale, stir well and cook for 4 to 6 minutes, stirring constantly
Mix together the mustard and the beer jelly, add to the kale , stir and cook for 3 minutes
You can cook your kale for a shorter or longer time. It really depends how you like your kale – crunchy or well cook
Add salt and pepper, stir and cook for 1 minute