Here is a favorite meal of mine, simple, nutritious, and delicious.  I’ve used specific items here, but feel free to experiment or substitute things for what you might have around (i.e. some raw sugar for molasses).  Perhaps in the future I would add something like sunflower seeds or turmeric.

Things you will need:

• Kale
• Lemon
• Olive Oil
• Apple Cider Vinegar
• Mustard Seed
• Molasses
• Salt

Rinse your kale and chop the very bottom of the stalk off and discard (or save it for stock):

Chop the thicker, stalkier, parts of the kale near the bottom into finer chunks and leave the upper, leafier portions larger.  The thicker pieces near the bottom will go into the pot first so that they can cook longer, like such:

Add a small amount of water and some olive oil to your pot and turn on low heat.  When it’s steamy, add the thicker, stalker bits and let them cook until the soften up a bit:

After your thicker bits have cooked for a bit add the leafier tops on top:

Add the whole mustard seed, a decently long splash of that Vinegar, and about a tablespoon of molasses (more or less to taste), and the juice of half of your lemon:

I also like mustard alot, so at this point I’ll add some extra dijon or as I’ve done here, grind up more mustard seeds for that extra kick:

After a bit of simmering give it a good stir and you should have something like this:

Salt to taste and after a few more minutes, your kale will be a dark green. At this point it will be done and look something like this:

I admit that it isn’t the most attractive thing alone on a plate, but it certainly makes a great complement to just about any dish.  Especially on this unseasonably cool evening in New Orleans; as the last bits of tropical storm Lee lingers outside.