Braised Kale with Apple
Recipe by Chef Chris Prosperi
Kale, the deep green, leafy vegetable of autumn, is unlikely to win any popularity awards despite its health benefits which is a shame because it offers a unique, crisp flavor. At Chris' final farmers' market of the season he was surprised when people began to inquire about this often overlooked vegetable. He grabbed a bunch of kale and hoped to inspire market shoppers with an amazing side dish for fish or chicken. After gathering an apple, onion, red pepper, and a small jar of local honey he found it hard to share. Remember that kale takes quite awhile to cook so taste it occasionally to make sure it is tender. If not, just add more water braise slowly until it is soft.
Ingredients
- 1 tablespoon oil
- ½ cup ½ inch diced onion
- ½ cup ½ inch diced red pepper
- 1 teaspoon kosher salt
- 1 pound kale
- 1 apple ½ inch dice
- 1 tablespoon chopped garlic
- 1 cup apple cider
- 2 cups water
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
Preparation
- Separate the greens from the stems of the kale by tearing the length of the leaf along the center stem.
- Finely chop the stems and set them aside separate from the greens which should be roughly chopped.
- Place the oil in a large sauce pan with a lid over medium high heat.
- Add the diced onion, red pepper, and kosher salt.
- Cook for 2 minutes stirring occasionally.
- Then add the chopped kale stems and apple.
- Cook for 1 minute while stirring.
- Toss in the kale leaves along with the cider and water.
- Steam for 1 minute.
- Once the kale is slightly wilted add the honey and red wine vinegar.
- Cover and steam for 10 minutes on low checking to make sure that the pan does not dry out.
- Add a couple of tablespoons of water to keep moist.
- Steam until the leaves are soft.
- Taste and adjust the seasoning with salt if necessary.
- Makes 4 servings
(August 30, 2008)
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Simsburytown Shops
928 Hopmeadow Street
Simsbury, CT 06070
(860) 651-1908
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