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Wilted Kale and Apples in Deruta Pottery

Wilted Kale and Fried Apples

  • Author: Karen
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Saute kale and apples in butter and tossed with a delicious balsamic mustard sauce for a rich and tangy side dish. You’ll be surprised how often you will want to make this recipe because leftovers are rare. This recipe is adapted from Emeals, a subscription meal plan service offering weekly dinner ideas.


  • 2 bunches of kale, trimmed and chopped, or one 16-oz bag
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoon butter or ghee
  • 2 Tablespoons olive oil
  • 2 green apples (Granny Smith), cored and sliced
  • 1 red onion, chopped
  • 2 teaspoons balsamic vinegar or apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon maple syrup or honey, optional* see note




  1. Prepare Ingredients – Zest lemon and set zest aside. Juice the lemon into a large mixing bowl. Place the kale into the bowl with lemon juice and sprinkle with salt and pepper. Knead leaves for 1 minute to soften and then let sit and wilt.**
  2. Sauté – Meanwhile, melt butter with oil in a large skillet over medium heat. Add apples & onions. Sauté 5 minutes. Stir wilted kale with the lemon juice into the skillet, cover, reduce heat, and cook for 8 minutes.
  3. Whisk together vinegar and mustard
  4. Serve – Place kale in a  serving bowl and toss with mustard dressing and garnish with lemon zest.


* I  always serve this with Grilled Maple Pork Chops and pour the Hot & Tangy Sauce over the chops and kale. If you are making this with another recipe, I recommend sweetening the kale with a bit of honey or maple syrup to taste.

**Kneading and letting the kale sit (cook) in the lemon juice improves the texture and digestibility.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Vegatable
  • Method: Stovetop
  • Cuisine: American

Keywords: Kale, apples

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