Saturday at the Farmers’ Market, I met a new young chef doing a demonstration, Chef John with Food For Life. What he was cooking smelled pretty darn good, so I strolled over to see what he was working on. I was impressed that he had the book, Nourishing Traditions, on the table. He was working on a simple way to use fresh kale. Everyone who stopped by really loved it, even the kale haters! With his permission, here are the basics of this simple but tasty recipe.
Serve to even your kale hating friends. They will love it! The sweetness of the caramelized onions and apples beautifully balance the earthy taste of the kale, and the balsamic makes it perfect. The chef at the market blanched the kale, but I didn’t go to the trouble, and it was just fine.
- Add a large chunk of butter to melt in a big skillet
- Toss in the chopped onions and a touch of salt, and sauté at medium heat, stirring almost constantly, until the onions are a beautiful golden brown.
- Add the apples and continue cooking until they are soft.
- Add the chopped kale and cook until soft.
- Finish with salt to taste and a splash of balsamic vinegar