This is one of my favourite side dishes! I love how a combination between three simple main ingredients can bring so much flavour. Imperial IPA beer jelly and mustard balances out marvellously with the peppery taste of Kale.

After my first recipe development and testing, I have done some research and discovered that hop flavours (as found in the Imperial IPA) pair amazingly well with green leaves such as kale. This is a true winner of a combination - real alchemy!

To be honest this is now how we cook kale at home. Each and every time we eat it, we agree this combination works so well - Mmmhmmm!

I hope you enjoy this recipe with your family and friends!

 Servings: 4         

Preparation time: 10 minutes     

Cooking time: 12 - 16 minutes

 Ingredients:

1 slice of bacon, finely chopped

1 tablespoon of 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 of dijon mustard-like original maille mustard

2 generous teaspoons of Imperial IPA beer jelly

½ teaspoon of sea salt

¼ teaspoon od 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 the mustard and the beer jelly together, add to the kale, stir and cook for 3 minutes

You can cook your kale for a shorter or longer amount of time. It really depends how you like your kale - crunchy or well cooked.

Add salt and pepper, stir and cook for 1 minute.

Serve hot!