Sautéed Apple, Kale, and Fennel

Adapted from

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


  • 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.


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