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Kale with Oranges and Mustard Dressing


Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 2 large oranges
  • 2 tablespoons grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme leaves
  • Salt and pepper
  • 8 cups blanched kale (from 2 large bunches)


  1. Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.

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