Onion, Apple, & Kale Saute

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"I was searching the web for a kale saute recipe and found this one from Whole Foods Market. The sweet/sour flavor drew me in - I love that combination."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (241.8 g)
  • Calories 141.7
  • Total Fat - 4.6 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 44.7 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 10.2 g
  • Protein - 5.5 g
  • Calcium - 183.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 142.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large sauté pan with a lid over medium heat. Add onion and cook, stirring occasionally until tender, about 4 minutes. Add apples, vinegar and salt and pepper; cover and cook until apples are just tender, 3 to 4 minutes more.

Step 2

Add kale to pan, stir and cook, covered, until kale is tender, about 3 minutes longer.

Tips & Variations


No special items needed.

Related

Sue Lau

Very simple but really good! We liked this one a lot. I added a few dried cranberries for garnish and color. I also used white onion since I had one I needed to use up. It's wasn't too hot or anything (the onion). Thanks for sharing.

review by:
(20 Oct 2014)

Bergy (RIP" Forever in our Kitchen)

Lovely combination - I love serving a "different" vegetabe and Kale is so often overlooked. I used 12 stalks of Kale, center stem removed. Then I cross cut it. I should have chopped it up a bit more it was a bit tough. I will use this recipe with baby bok choy too. Thanks gkwillow of a lovely side dish that will be repeated over and over. 21 Jan 16 I made the recipe again. Fresh produce at this time is extremly expensive and some frozen vegetables are reasonable - that was the case with Kale. I simply sauted the onions and apples, added the cider vinegar and took the kale right out of the freezer into the pan. Sauted for about 8 minutes until heated right through. It was delicious.19 June16 Kale from the garden, chopped fairly small. I do love this recipe

(15 Jun 2012)