Kale with Apples & Mustard

  • 1 tablespoon extra-virgin olive oil
  • 1-1 1/2 pounds kale , ribs removed, coarsely chopped (see 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 , or to taste

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.