Description
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.
Ingredients
Scale
- 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
Instructions
- 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.**
- 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.
- Whisk together vinegar and mustard
- Serve – Place kale in a serving bowl and toss with mustard dressing and garnish with lemon zest.
Notes
* 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
