Kale is an nutrient rich leafy green that packs a punch. It is naturally tough and slightly bitter, yet when prepared with vinegar it helps to break down the fibers and decrease the bitter flavor. The apples and caramelized onions add a hint of sweetness that can convert anyone who doesn’t like kale.
1 medium bunch kale
2 medium onions, sliced thin
1 medium apple, sliced thin
2 Tbsp cooking fat, such as butter or refined coconut oil
2 tsp balsamic vinegar or apple cider vinegar
sea salt or himalayan salt to taste
freshly ground black pepper to taste
- Wash the kale well, and then strip off the leafy green portion from both sides of the central vein.
- Rip the leafy portions into small, bite-sized pieces and discard the vein.
- Heat the butter or oil in a large skillet over medium-low heat.
- Add the onions and apple and cook, stirring occasionally until golden brown, about 12-15 minutes.
- Add the kale and vinegar and season with a pinch of salt and pepper.
- Cook, stirring occasionally until the kale is tender about 10-12 minutes.