Sauteed Kale and Apples

009Kale is touted as a superfood and is featured in so many good recipes that it is hard to pick what I want try next. That is probably the reason I skipped the recipes, pulled out my faithful iron skillet, and made this simple, delicious, and very nutritious dish.  It can be used as a side for any grilled, baked, or roasted meat,  is good with a rotisserie chicken for a quick supper, and looks wonderful on the plate with baked fish.

Sauteed Kale and Apples

Kale, gathered from the garden or 1 bunch purchased

1 large apple (my favorite variety is Pink Lady)

a swirl of olive oil

sea salt and freshly ground pepper

Balsamic vinegar

.Wash and slice apple.  I leave the peeling on. Wash the kale, pat it dry, and strip stems.  Lay the leaves down, stacking several to shred or julienne.  Heat a generous swirl of olive oil in an iron skillet, add the kale and sautee just until wilted.  Toss in apple slices and heat briefly.  Season with salt and pepper.

Wash and slice apple.  I leave the peeling on. Wash the kale, pat it dry, and strip stems.  Lay the leaves down, stacking several to shred or julienne.  Heat a generous swirl of olive oil in an iron skillet, add the kale and sautee just until wilted.  Toss in apple slices and heat briefly.  Season with salt and pepper and add a splash of balsamic vinegar.  For a variation of flavor, substitute balsamic vinegar with a Tablespoon of maple syrup.  Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s