Sweet Mustard Chard & Kale Hot Salad

Not all salads need to be served cold. I love experimenting with hot swiss chard and kale salads, serving them directly on the dinner plat for added color and flavors to a meal. Not to mention, cooking kale is so quick, you generally need under 2minutes to complete the cooking! Is that fast enough?

Now I must warn you before you get started on this recipe, especially if you have never cooked kale. Allow me to demonstrate in the two pictures below what you will experience:

Before kale is cooked

Before kale is cooked

After kale is cooked.

After kale is cooked.

Now, my pictures exaggerate the effect of cooking kale just slightly. However, once the leaves are heated, they will reduce volume significantly. So keep this in mind when you are cooking a large amount of kale and you believe it is “too much”; it always ends up “not being enough”.


1 handful of swiss chard — A “handful” is just whatever fits comfortably in your hand when you grab by the stalk/stem of the leave.

1 handful of kale — A “handful” is just whatever fits comfortably in your hand when you grab by the stalk/stem of the leave.

1/2 tsp ground mustard powder

1/4 tsp salt

4 diced dates

1 tbsp olive oil


De-stem the chard and kale. Ensure you wash the leaves thoroughly.

Chop the chard and kale in large blocks or quarters.

Heat a large pan on medium heat.

Add the oil to the hot pan.

Add the diced dates to the pan and allow to cook for 2-3 minutes.

Add the ground mustard and stir.

Add the chard and kale.

Sprinkle the salt on top of the chard and kale then close the lid for 30 seconds.

Stir again then close lid and allow to cook for an additional 30 seconds.

Remove from heat, stir and serve.


  1. Sylvia says:

    Love the analogy!!!!! I was wondering if you cut out large stems??? I typically do with kale, but have not had much experience with swiss chard. Although, I have been recently been blessed by a friend who let me try some home-grown from West Chester!!!! It was yummy!!!!!

    • Willie says:

      Hi Sylvia!
      I absolutely remove the stems from the kale and chard prior to cooking. Its fairly easy to do so: Once you have washed the leaves, lay them flat one-at-a-time then fold them in half lengthwise — the crease running down the stem. Take your knife and now slice along the inner side of the stem where the majority of the green leaf is located. Slice all the way up the stem until it thins out at the top and is easily cooked. This should easily remove the stems and leave nothing but goodness behind for you!

      Thank you for following the blog!

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