3 bunches kale, stemmed, rinsed well and cut into 2-inch pieces
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1 cup vegetable broth or water
1 1/2 cups Cranberry Vinaigrette (November '00, p. 66)
3 apples, peeled, quartered, cored and thinly sliced crosswise
1 1/2 Tbs. olive oil
In wok or large skillet, heat 1/2 tablespoon oil over medium-high heat. Add one-third of the sliced apples and one-third of the shallots and cook, stirring often, until softened and lightly browned, about 5 minutes.
Stir in one-third of the kale; season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 1/3 cup broth and cook, stirring occasionally, until kale is tender, 3 to 4 minutes. Transfer to large serving bowl. (Continued on p. 66)
Repeat twice, until all ingredients (except vinaigrette) are used. Add Cranberry Vinaigrette to cooked kale and toss until well coated. Serve hot.