Sautéed Kale with Apples, Cranberries & Walnuts Posted on 26 November 2014 at 04:42 This is a recipe your whole family can enjoy – it's so simple to make and it goes especially well with roast turkey on the holiday table. Shallots, quicker cooking than onions, cook along with sautéed diced apples. That hint of sweetness is just what kale often needs. Ingredients 1 bunch kale, stripped from stalk, chopped into bite-size pieces and rinsed (about 6 to 8 cups) 1 tablespoon butter 2 medium-size shallots, thinly sliced (about 1/2 cup) 2 crisp apples such as Braeburn or Granny Smith, peeled and cut into 1/2-inch dice 2 teaspoons brown sugar 1/4 cup dried cranberries, roughly chopped 1/4 teaspoon salt, or to taste 2 teaspoons olive oil 1/3 cup walnuts, toasted and chopped Preparation 1. Place about 4 cups of water in a 10- or 12-inch skillet or soup pot that has a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4 to 6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release steam and stop the cooking. 2. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5 to 7 minutes. Add the brown sugar and cranberries and sauté a few minutes more. 3. Add the cooked kale (squeeze out excess moisture if there is any), a pinch or two of salt, the 2 teaspoons of olive oil and mix well. Top with chopped walnuts, and serve hot. Excerpted from Kale, Glorious Kale © 2014 by Catherine Walthers. Photographs © 2014 by Alison Shaw. Reproduced by permission of Countryman Press, a division of W.W. Norton & Company, Inc. All rights reserved.
