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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.


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

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving