Pork and chicken would be well-suited to this sweet-and-sour side dish.
- 1 Tbsp. extra-virgin olive oil
- 1-1 1/2 lb. kale, ribs removed, coarsely chopped (see Tip)
- 2/3 cup water
- 2 each Granny Smith apples, sliced
- 2 Tbsp. cider vinegar
- 4 tsp. whole-grain mustard
- 2 tsp. brown sugar
- pinch salt, or to taste
Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Eating Well by Giant Eagle