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.
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.
5 comments:
I just started eating raw kale tooo!!!!! all the time. Love it
The brief explanation I got before this post sounded good. The recipe and picture makes it obvious it's even better than I originally thought.
It blows my mind my daughter is so creative with food. You can ciik for me anytime.
jennifer, its julian (from the ye olde days at sfoglia)! made your kale salad this evening, added toasted almonds & blue cheese (what was in the fridge) to the mix, and it was wonderful! very fall. it brought much joy to three starving medical students coming home late from a day in the lab & surgery. hope you're well...missing you!
This is lovely. Too bad my kale plants are overrun with cabbage worms, else I'd rush out and make it!
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