Chinese kale is mainly produced in Guangdong and Fujian, and the most commonly cooked is boiled Chinese kale. Kale contains organic bases, which give it a certain bitterness, which can stimulate people's taste nerves, increase appetite, and accelerate gastrointestinal peristalsis and help digestion. Another unique bitter ingredient in kale is cinchona cream, which can inhibit the over-excited body temperature center and relieve heat and fever. It also contains a lot of dietary fiber, which can prevent constipation. Lower cholesterol, soften blood vessels, prevent heart disease and other effects.
I improved this dish today and mixed it with mustard. The effect is really good. It is refreshing and has a slight fragrance.
Mustard and pine nuts mixed with kale
Recipe Recommendations
- Chinese kale 1 kg
- pine nuts 10 grams
- mustard 1 grams
- olive oil 1 tablespoon
- salt 5 grams
Steps for Mustard and pine nuts mixed with kale
1
Ingredients: 3 kale, 10 grams of pine nuts.
2
Peel and wash kale.
3
Cut into 3 sections, then cut vertically into 4 sections, and then cut into cubes.
4
Add water to the pan and bring to a boil, add diced kale, remove after the water boils, add cold water to cool, and drain the water.
5
Mix mustard with olive oil, add salt to kale, add mustard and olive oil, stir well, and sprinkle with pine nuts.Mustard and pine nuts mixed with kale Make Tips
The amount of mustard can be adjusted to your personal preference. Start with a small amount and add more if you find the flavor insufficient. It is recommended not to use too much, as a milder mustard flavor actually enhances the fresh aroma of the Chinese kale.