Kale with Apples & Mustard

1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
2. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8-10 minutes more.
3. 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, 3-4 minutes.

Tips

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.

Per Serving: 129 calories; 4 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 4 g protein; 3 g fiber; 152 mg sodium; 573 mg potassium

Nutrition Bonus: Vitamin A (170% daily value), Vitamin C (100% dv).

Exchanges: 1/2 fruit, 1 1/2 vegetable, 1 fat (mono)

Contributed by: EatingWell.com

Tart apples, grainy mustard, cider vinegar and a touch of brown sugar add sweet-and-sour flavor to sauteed kale.