Unfortunately, kale comes from a family of unwanted, unliked, and generally detested vegetables. Its brothers and sisters include broccoli, cauliflower, and brussels sprouts. Texturally, when raw, kale is not appealing like the popular lettuce brothers – romaine and iceberg.  At a restaurant I worked for, we used kale exclusively for garnish. It never occurred to me that it was edible. Only years later did I find out that kale is a superfood. It contains intensely high levels of vitamin K (helps with blood clotting) and antioxidants. Unless you’ve been living under a rock for the past few years, you know we all need more antioxidants – even if we have no idea why. With a little love and a whole lot of injected flavor during the cooking process, I’m confident you will see kale in a new light and adopt it into your menu plans.

I developed this recipe to add a bit of sweetness without adding any fat. Many greens are cooked in pork fat, but this dish knows bikini season is coming and relies of onions and apples to supply additional flavor.


  • 1 bunch of kale, crisp
  • 1 apple, diced
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 3/4c chicken stock

1. Kale stems are edible, but I find the stems tough. You can cut them off by folding the kale leaves in half and running your knife down the stem. Rough chop the leaves.

Note: If you choose to cook the stems, you will want to put them in the pan for a few minutes before the leaves. As they are thicker, they require a little additional time to cook. If you’ve never had kale before, you should give the stems a try.

2. Drizzle some olive oil in a large skillet and bring up to temperature over medium high heat. Place the onion and apple into the pan. You can peel the apple before dicing. I prefer the skin on, but it’s a personal preference. Season lightly with salt. Saute until onions begin to become translucent.

3. Place the kale leaves into the skillet and wilt. Stir to combine with the apple and the onion. When the kale has wilted to half the size, add the chicken stock to the pan and cover. Turn the heat down to medium. Cook for 10 minutes and don’t peek! The chicken stock will boil and create steam to cook through the leaves. If you lift the cover, it all goes away and you will have tough, bitter greens.

4. Place kale in a serving bowl and serve immediately.


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