Even though our garden beds are newly planted, we have lovely winter greens that have begun to thrive in recent cooler weather. Kale is a favorite, so we planted both red and green ruffled kale as well as Cavallo Negra, or Tuscan Kale. For a side with baked chicken this week, I sauteed kale leaves, chopped apple, and dried tart cherries. Delicious! For this skillet, I only cut 3 large kale leaves!
Kale with Cherries and Apple
1 Tablespoon olive oil
Kale leaves, stems stripped, and chopped
1 Honey Crisp apple, coarsely chopped
1/2 cup dried tart cherries
salt and pepper
Heat 1 Tablespoon olive oil in iron skillet. Add kale tossed with apples, and cherries, and saute until kale is wilted. Sprinkle with salt and pepper and a splash of balsamic vinegar.