Sauté of Kale and Apples

This dish can be made with Scotch or Lacinato kale, but the more delicate Russian kale would not work as well. Use a good cooking apple that is firm and sweet with an edge of tartness.

INGREDIENTS:

1 bunch Scotch or Lacinato kale, stemmed and torn into bite-sized bits, washed and drained

1 small-medium brown or white onion cut into ¼ inch dice

1 small garlic clove, minced

2 apples such as Jonagold, pippin, etc., cut into ½ cm-3/8^th inch cubes

½ teaspoon fresh thyme, minced

2 tablespoons good quality cider vinegar

2-4 tablespoons apple juice/cider or 1 teaspoon honey-optional

Salt and pepper to taste

Light flavored oil as needed

METHOD:

Heat a 10-inch sauteuse or other pan with a lid over medium heat. When hot, film pan bottom with oil and when oil is just shivering, add the onions. Toss to coat and cook until translucent but keep them from coloring, stirring frequently.

When onions are translucent, add the garlic and cook until fragrant. Stir into the onions. Add half the thyme and season with salt and pepper.

Make a well in the center of the ingredients and film pan with oil if dry. Add the apple dice and stir to coat. Cook, shaking the pan every so often so the apples color golden a little but do not soften much.

Push all the ingredients to the perimeter of the pan and wait to see if oil pools in the center. If pan is dry, lightly film and then add the kale. Use tongs to coat with oil, and then combine with the rest of the ingredients in the pan. Sauté a couple minutes until the kale starts to wilt. Keep stirring another minute. Drizzle with the vinegar, toss and then cover with the lid. Simmer 2-3 minutes, then check. The kale should have wilted now. Season with salt and pepper and the rest of the thyme. Stir about to mix in, then taste to see if you wish to add the apple juice or honey. If so, make a well in the center and add the juice or honey. If you use honey, add a few drops of water and use it to thin the honey. Stir into the kale and simmer until liquid in the pan bottom has evaporated almost totally.

Taste for balance, adjust if needed, and serve.

Serves: 4

Source: Chef Andrew E Cohen