Sweet apples and bitter kale are delicious together — a match, if not made in heaven, then in Meg’s kitchen. Although this is basically a terrific vegan dish, try it as a light supper... with a poached egg on top of the greens, which is how it’s featured here. If not interested in eggs, try topping it with a piece of grilled tofu drizzled with a little spicy sesame oil.
Heat the olive oil in a large pot over medium heat. Add onion, salt, and pepper and saute until the onions begin to soften, about 5 minutes.
Add the diced apple and cook, stirring occasionally for another 5 minutes.
Meanwhile, wash the kale well, then add to the pot. Mix, then cover and let steam until wilted and softened, about 10 minutes.
Uncover and add the orange juice to the pot. Stir and continue to cook uncovered until the liquid has mostly absorbed. Taste and add more salt if needed. Serve as a side or as a meal with a poached egg.
It’s important to use a sweet apple like Fuji, Gala or Golden Delicious to counterbalance the kale. Granny Smith or Braeburn apples could be too tart.