Ingredients
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 12 ounces apples (2 sweet & tart apples, I used Pink Lady and left the skins on for their pretty color)
- 2 teaspoons apple cider vinegar
- Salt and freshly ground black pepper to taste
- 1 pound kale (1 bunch, well rinsed with water clinging, I used a 5 oz container of baby kales, if using large kale remove the stems and tough veins, roll up a few leaves at a time and shred)
How to Make
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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.
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Step 2: Add kale to pan, stir and cook, covered, until kale is tender, about 3 minutes longer.
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