I had high hopes for our kale because every other year we’ve had an abundance of it from just a few plants.  Alas, not this year.  Which I think my husband is thrilled about as he is not a huge fan of what he refers to as rabbit food.  🙂 I succeeded in growing tiny kale, most of which I used for this dinner.  For two, mind.  Pretty pathetic if you ask me.

The kale was the base of the dish with pan browned pork and a mushroom mustard sauce.  Because I’ve recently done a couple of dishes with bacon I had bacon fat on reserve which I used to brown the pork.  Season the pork with salt and pepper and brown on both sides.

Remove from the pan and finish cooking by baking.  I had the oven going for the roasted parsnips so I popped the pork in with the parsnips.  For the mushroom sauce pick a mushroom of your choice that is on the lighter side, not meaty like portabellos.  Chop up the mushrooms and saute in the bacon fat used for the pork.

Add about 2 tablespoons of stone ground mustard and 1/4 cup of dry white wine and continue to saute.  Add a few pinches of sea salt and a bit of pepper.

When the pork is nearly done add a bit of bacon fat to another small skillet and lightly cook the kale.

Reduce the sauce by about a 1/3.

Place the pork on the kale then spoon the sauce over the pork to serve.

A simple dish that has loads of flavour.  🙂