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.
- 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.
- Add the diced apple and cook, stirring occasionally for another 5 minutes.
- 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.
- 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.