Hello, Fall: Sautéed Kale and Apples Recipe
It’s feeling more and more like fall every day, so when this sautéed kale and apples recipe from Olivia Dupin’s new book The Complete Guide to Naturally Gluten-Free Foods hit our inbox, we were all: LET’S EAT IT RIGHT NOW. Because, um, kale? YES. Apples that are now in season? DOUBLE YES. And the fact that it’s naturally gluten-free (we love how her whole book focuses on the unprocessed and natural side of gluten-free eating — it’s the best way to eat, no matter if you have dietary restrictions or not!)? Well, that’s just a bonus. And who doesn’t like a bonuses? Not us. No way, no how.
So, without further ado, and any more long-windish ramblings (too late!), we give you: the sautéed kale and apples recipe, straight from Dupin’s book!
Sautéed Kale and Apples Recipe
Author: Olivia Dupin, The Complete Guide to Naturally Gluten-Free Foods
Recipe type: Salad
Enough cannot be said about the goodness of kale. It is rich in nutrients and an excellent source of vitamins K, C and A, among many others. Kale is a cruciferous vegetable that is a known cancer fighter, detoxifier and anti-inflammatory. This sautéed kale and apples recipes makes four servings.
- 1 tablespoon olive oil
- 1⁄2 onion, thinly sliced
- 1 apple, cored and thinly sliced
- 1 bunch kale, stems removed, chopped into bite-size pieces*
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- In a large skillet, heat the olive oil over medium heat. Add the onion and apple and saute until softened, about 5 minutes. Add the kale and water, cover, and cook until the kale is wilted and tender, about 5 minutes.
- Stir in the apple cider vinegar and season with salt and pepper to taste.
The stems of kale are tough. For a quick saute like this, it’s best to remove them because they don’t cook long enough to get tender. Hold the kale by the stem in one hand, then run your other hand briskly along the stem to the leaf tip to remove the stem.
Quick, easy, fresh. We love it. And can you imagine a bowl of this with a poached egg or two on top for breakfast or a light lunch? OMG. —Jenn