Kale Apple Salad
This warm kale salad is one of my favorite dishes in the Fall.
- 2 tbsp of extra virgin olive oil
- ½ yellow or white onion (sliced)
- 1 fennel bulb (thinly sliced)
- 1 fuji apple (cored and thinly sliced)
- 1 bunch of kale (cut into thin strips)
- salt and pepper to taste
- ¼ cup of toasted walnuts
- Add the oil to a medium-sized skillet over medium to high heat. Let it heat.
- Add the onion and cook until they are translucent, about 2 minutes.
- Add the fennel, and cook until softened, about 3-4 minutes.
- Add the apples and toss gently, let it cook a few minutes while tossing occasionally.
- Reduce the heat, then add the kale, salt and pepper. Toss gently and let it cook until the kale has wilted a little, about 1-2 minutes.
- Sprinkle with the nuts, and serve.
This easy to make sautéed kale dish is loaded with apples, fennel, and toasted walnuts, and will turn any mid-week dinner into a delicious and elegant affair. Great on its own, and even better as a side dish, this will for sure become your new favorite kale method! Components 2 tbsp of extra virgin olive oil ½ yellow or white onion (sliced) 1 fennel bulb (thinly sliced) 1 fuji apple (cored and thinly sliced) 1 bunch of kale (cut into thin strips) salt and pepper to taste ¼ cup of toasted walnuts Method Add the oil to a medium-sized skillet over medium to high heat.
Add the onion and cook until they are translucent, about 2 minutes. Add the fennel, and cook until softened, about 3-4 minutes. Add the apples and toss gently, let it cook a few minutes while tossing occasionally.
Reduce the heat, then add the kale, salt and pepper. Toss gently and let it cook until the kale has wilted a little, about 1-2 minutes.
