Kale with Sauteed Apples and Cranberry Vinaigrette
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Ingredients
- 5 medium shallots, minced
- 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
Preparation
- 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.
Nutrition Information
- Serving Size 8 servings
- Calories 191
- Carbohydrate Content 28 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 621 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g