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.
|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|
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.
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.
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.
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