Ingredients Jump to Instructions ↓

  1. 2 tablespoons safflower oil

  2. 2 Fuji or Pink Lady apple s, unpeeled, quartered, cored, and sliced

  3. 1/2 teaspoon fennel seeds, crushed

  4. 1 head red flowering kale , about 9 inches in diameter, cored and leaves separated salt

  5. 2 to 4 tablespoons balsamic or cider vinegar

Instructions Jump to Ingredients ↑

  1. In a large frying pan, warm the safflower oil over medium heat. Add the apples and sauté, turning as needed, until they begin to take on color, about 7 minutes, adding the fennel seeds during the last 2 minutes.

  2. Add the kale leaves, cover, and cook for about 10 minutes, or until wilted and tender. Check occasionally, and if the leaves begin to scorch, add a little water. If at the end of cooking there is excess water, uncover and raise the heat to high to cook off the moisture.

  3. Season with salt, then stir in the vinegar to taste. Transfer to a warmed serving dish and serve at once.


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