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.

Kale with Carmelized Apple & Onions

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

  1. Wash the kale well, and then strip off the leafy green portion from both sides of the central vein.
  2. Rip the leafy portions into small, bite-sized pieces and discard the vein.
  3. Heat the butter or oil in a large skillet over medium-low heat.
  4. Add the onions and apple and cook, stirring occasionally until golden brown, about 12-15 minutes.
  5. Add the kale and vinegar and season with a pinch of salt and pepper.
  6. Cook, stirring occasionally until the kale is tender about 10-12 minutes.