Fujis and Flowering Kale

Reprinted with permission from An Apple Harvest: Recipes & Orchard Lore by Frank Browning and Sharon Silva, copyright 1999, 2010. Published by Ten Speed Press, a division of Random House.

Fujis and Flowering Kale

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    Ingredients

    2 tablespoons safflower oil 1 head red flowering kale, about 9 inches in diameter, cored and leaves separated
    2 Fuji or Pink Lady apples, unpeeled, quartered, cored, and sliced Salt
    1/2 teaspoon fennel seeds, crushed 2 to 4 tablespoons balsamic or cider vinegar

    directions

    Total:
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    • 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.

    notes

    Variation: Substitute 1 small head red cabbage, cored and leaves separated, for the kale.

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