Adapted from epicurious.com
INGREDIENTS
1 bunch kale, tough stems and ribs removed, coarsely chopped
1 apple, quartered, cored, and cut in 1/4-inch-thick wedges
1 bulb fennel, shaved or very thinly sliced
1 medium onion, cut in half and into 1/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon curry powder
1/2 cup water
PREPARATION
- Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden.
- Add apple, fennel, and curry powder, and stir for about 30 seconds.
- Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
- Season with salt and pepper to taste and serve.
Serves 2. Prep time, 5 minutes; cook time, 10–15 minutes.
Cook’s note: If you prefer your apple and fennel crunchier, add them in after the kale is just about finished cooking, and stir just enough to warm.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recent Comments