A New Twist on Kale

I am an unfussy cook so I generally like simple methods. I decided to rinse a head of kale after I trimmed the ends off and not chop it into one-inch pieces like I usually do. I left the leaves intact. I filled the pressure cooker with water up to the steamer tray and curled the leaves in. Then I pressure-cooked the kale for 3 minutes. Afterwards I made a sauce of olive oil, wine vinegar, salt, sugar, and mustard and poured it over the bowl of greens. Leaving the leaves whole was a fun discovery and the stems were perfectly tender. It was like eating asparagus. I saved the kale steaming liquid for soup or steaming pasta, or drinking as a cold broth. It was delicious.