Sweet apples and bitter kale are delicious together, a match, if not made in heaven, then in Meg’s kitchen. Although this is basically a terrific vegan dish, try it as a light supper with... a poached egg on top of the greens, which is how it’s featured here. If not interested in eggs, then top it with a piece of grilled tofu drizzled with a little spicy sesame oil.
Heat the olive oil in a large pot over medium heat. Add onions, salt and pepper and sauté until the onions begin to soften, about 5 minutes.
Add the diced apple and cook, stirring occasionally for another 5 minutes.
Meanwhile, wash the kale well, then add to the pot with the water clinging to the leaves. Mix, then cover and let steam until wilted and softened, about 10 minutes.
Uncover, and add the orange juice to the pot. Stir and continue to cook uncovered until the liquid has mostly absorbed. Taste for salt. Serve as a side or as a meal with a poached egg.
Chef Tips
It’s important to use a sweet apple like Fuji, Gala or Golden Delicious as a counterbalance the kale. Granny Smith’s or Braeburn apples could be too tart.
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