Sweet apples and bitter kale are delicious together, a match, if not made in heaven, then in Meg’s kitchen, which is close. Although this is basically a terrific vegan dish, I personally love to eat it as a light supper with a poached egg on top of the greens, which is how we’ve featured it here. I learned to love this kind of combo when I lived in France, where poached eggs turn up in the most unexpected places: on salads, vegetables, and in soups. If eggs aren’t your thing, then top it with a piece of grilled tofu drizzled with a little spicy sesame oil.
1. Heat the olive oil in a large pot over medium heat. Add onions, salt and pepper and sauté until the onions begin to soften, about 5 minutes.
2. Add the diced apple and cook, stirring occasionally for another 5 minutes.
3. Meanwhile, wash the kale well, then add to the pot with the water clinging to the leaves. Mix, then cover and let steam until wilted and softened, about 10 minutes.
4. Uncover, and add the orange juice to the pot. Stir and continue to cook uncovered until the liquid has mostly absorbed. Taste for salt. Serve as a side or as a meal with a poached egg.
- 1 tablespoon olive oil
- ½ medium onion, diced
- Salt and pepper, to taste
- ½ medium apple (Fuji or Gala), cored and diced
- 8 cups roughly chopped kale leaves, stems removed
- Juice from 1 small orange, like Mandarin or tangerine
Ann's Tips and Tricks
It’s important to use a sweet apple like Fuji, Gala or Golden Delicious as a counterbalance the kale. Granny Smith’s or Braeburn apples could be too tart.