Categories: July2010, apples, kale, side dishes
Ingredients
- 1 tablespoon(s) extra-virgin olive oil
- 1 1/8 pound(s) kale, ribs removed, coarsely chopped (see Tip)
- 2/3 cup(s) water
- 2 Granny Smith apples, sliced
- 2 tablespoon(s) cider vinegar
- 4 teaspoon(s) whole-grain mustard
- 2 teaspoon(s) brown sugar
- 1 pinch(s) salt, or to taste
Directions
-
Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
-
Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.