Hot apples for raw kale.

I can confess to a many odd food tastes: I salt and pepper melon, and I don't care for dessert. I think most meals -- including, at times, breakfast -- are better when started with soup. My roommate says I have an uncomfortable relationship with expiration dates, and by that he means I don't think they exist; I have no problem scraping mold off cheese, or bread for that matter. I think a corn dog with yellow mustard is the world's best guilty pleasure, and I love raw kale more than any other leafy green. Of all these quirks, this last one gets the most criticism. Some say raw kale is too tough and can feel almost waxy on the tongue. Others question why I wouldn't quickly sauté or steam the vegetable when it makes such an easy difference. I have no good excuse, I just like it. And I think I've hit upon a recipe that might make the naysayers like it, too.

Over the weekend, I was sautéeing some apples, intending to put them atop hot cereal. But when my roommates arrived home with our CSA share, and in the bag was a gorgeous bunch of kale, I changed my plan. After washing and drying a few leaves, I cut them into chiffonades. Then, almost spontaneously, I poured the hot sautéed apples -- extra-virgin olive oil and all -- into the salad bowl. I added a pinch of salt and a squeeze of lemon, and I tossed the salad a few times. The heat from the apples softened the raw kale ever so slightly, and their sweetness combined wonderfully with the earthiness of the greens. The lemon kept things bright, the salt honest. If I'd had some walnuts, I would've toasted them and added them for texture. Raw red onion and a little chevre might find their way into the next incarnation. And there will be many more incarnations...

Kale with sautéed apples

One bunch kale, washed and dried
5 medium apples
2 tablespoons extra-virgin olive oil
2 tablespoons sucanat
Juice of 1 lemon
1 teaspoon salt, plus more to taste

Chiffonade kale leaves -- removing stems -- and set aside in large salad bowl.

Core and quarter apples, immediately tossing with juice of half a lemon to prevent discoloration. (I prefer to leave the skins on.)

Heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat, add apples. Cook, stirring every few minutes, until apples start to break down (5 minutes). Add the 1 teaspoon of salt and sugar. Continue to cook until apples soften completely (10 minutes). The olive oil, lemon juice from the apples and sugar will bind into a loose sauce.

In a large salad bowl, combine kale with hot apples. There should be enough liquid remaining in the pan to dress greens. Add remaining lemon juice.

Salt to taste.

Serves 4.