Saute Kale with Imperial IPA mustard sauce

This is one of my favorite side dish. I love how a combination between three simple main ingredients can bring so much flavors. Imperial IPA beer jelly/mustard balances marvellously the peppery taste of Kale.

After my first recipe development and testing, 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.

Servings: 4         

Preparation time: 10 minutes     

Cooking time: 12 - 16 minutes

Ingredients

! slice bacon, finely chopped

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

½ teaspoon Sea salt

¼ teaspoon ground black pepper

Preparations

 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

Serve hot