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

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”.

Ingredients:

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

Directions:

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.