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A Tip for a healthier Thanksgiving

November 21, 2013

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.

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Ingredients

 1 tablespoon extra-virgin olive oil
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

 

 

Cooking Instructions

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

A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Enjoy!
Mary Cox
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