Apple and Kale Saute

Serves 4

We like the flavor and firm texture of Honeycrisp apples in this quick sauté, but other crunchy, sweet-tart varieties such as Galas or Braeburns will work too.

  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, halved and sliced
  • 2 medium apples, cored and cut into bite-size pieces
  • 2 teaspoons apple cider vinegar
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 bunch kale, well rinsed
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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.

Meanwhile, remove and discard tough stems from kale. Gather a few leaves at a time, roll together like a cigar and slice into thin ribbons. Add kale to pan, stir and cook, covered, until kale is tender, about 3 minutes longer.

Nutritional Info: 
Per Serving:170 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 350mg sodium, 32g carbohydrate (5g dietary fiber, 13g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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