Sauteed Curly Kale with Mustard

1 bag of curly kale leaves
1 medium onion, chopped
1 clove of garlic, minced
2 Tbsp olive oil
salt & pepper to taste
2 Tbsp wholegrain mustard

Method

Wash the kale leaves carefully - dirt, grit and even little critters may be hiding in those curly folds! Slice the leaves into slices approximately 2.5cm wide.

In a large frying pan or wok, heat the olive oil. Add the onion and garlic and sautee over medium heat until translucent but not browned. Add the kale and sautee until just wilted but not overcooked - the stems should retain some crispness. Add salt and pepper to taste, remove from heat and stir in the mustard.