Skip to content

Creamy Mustard Kale

Breakfasts have been getting better since my McDonalds low earlier this year. Moving from bagels & nova to rye toast & poached eggs all the way over to an occasional bowl of oatmeal. Having made a bunch of green smoothies this week I found that I still had a mountain of kale that needed a purpose.

A friend of mine in Portland gave me a copy of “Put an Egg on It,” by Lara Ferroni. Of course it always reminds me of the “Portlandia” skit with the birds but I digress. I’m making this ahead of the week so I can reheat and serve over rye toast with a poached egg on top for breakfast.



  • 2 tbsp. unsalted butter
  • 1 large yellow onion diced
  • 5 cloves garlic
  • Salt and freshly ground pepper
  • 1 enormous bag of prepared kale (stems removed and chopped)
  • ¼ dry vermouth
  • ½ cup heavy cream
  • 1 tbsp. Dijon mustard


  1. Melt the butter in a large sauté pan over medium-low heat
  2. Add onions and cook until translucent.
  3. Add garlic, salt and pepper cooking for about 3 minutes.
  4. Add the kale and cover (this may look like a mountain but it cooks down nicely) for 6 to 8 minutes.
  5. Increase heat to medium-high then add vermouth cooking for about a minute.
  6. Add the cream and mustard stirring until fully incorporated.
  7. Cook until the sauce reduces and “tightens up” (About 2 minutes).


Published infood

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.