I discovered mustard kale at Ocado, the on-line supermarket I use. Never having tried it before I was intrigued. I’m not a particular fan of kale but I liked the slightly bitter flavour of this one. It did take a lot of cooking though, as the leaves are quite fibrous. You could substitute Chinese mustard greens, regular kale or spinach, for the mustard kale.
The earthy tasting mushrooms, salty bacon and a slightly sweet tasting Dijon mustard sauce complement the bitterness of the kale. Serve as a light lunch.
Ingredients (serves 2)
2 large handfuls of mustard kale
12 medium sized chestnut mushrooms
1-2 tbsp mustard oil (or use oil of your choice)
6 rashers of streaky bacon
Brandy
150 ml double cream or whipping cream
1 tbsp Dijon mustard (add more, to taste)
A little lemon juice or wine vinegar
Yellow mustard seeds to scatter
Method
The earthy tasting mushrooms, salty bacon and a slightly sweet tasting Dijon mustard sauce complement the bitterness of the kale. Serve as a light lunch.
Ingredients (serves 2)
2 large handfuls of mustard kale
12 medium sized chestnut mushrooms
1-2 tbsp mustard oil (or use oil of your choice)
6 rashers of streaky bacon
Brandy
150 ml double cream or whipping cream
1 tbsp Dijon mustard (add more, to taste)
A little lemon juice or wine vinegar
Yellow mustard seeds to scatter
Method
- First you need to cook the mustard kale. In my experience this takes up to 40 minutes in boiling water (unless you really like crunchy fibrous kale). Once cooked keep warm - you can leave in a covered pan with some of the hot cooking water and drain before serving. Or (as I did) briefly microwave to heat it before serving.
- Trim the stems of the mushrooms level with the cap. Heat the oil in a non-stick frying pan, add the mushrooms, cap side down and cook gently for a few minutes. Turn the mushrooms to stem side down. Add a splash of brandy to the pan and continue to cook for a further 5 minutes, covered until tender.
- Whilst the mushrooms are cooking, grill (broil) the bacon until crispy and keep warm.
- Remove the mushrooms from the pan. Add the cream and Dijon mustard to the mushroom juices in the pan and stir to combine. Heat gently for 30 seconds stirring all the time. Continue cooking until the sauce thickens slightly. At this point, taste and add a little more mustard, if you wish. Add a squirt lemon juice before serving.
- Arrange the kale on a serving plate, scatter the mushrooms over and add the bacon, torn into small pieces. Drizzle the sauce over and around and scatter a few mustard seeds over the top.
Last edited: