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(5 votes, average: 4.40 out of 5)
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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.
Preparation
- 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.
Ingredients:
- 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
Nutritional Information
Calories
67 cals
Fat
4 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
8 g
Sugar
5 g
Fiber
2 g
Protein
2 g
Sodium
184 mg
*per serving
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.
