Categories: July2010, apples, kale, side dishes

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 1/8 pound(s) kale, ribs removed, coarsely chopped (see Tip)
• 2/3 cup(s) water
• 2 Granny Smith apples, sliced
• 2 tablespoon(s) cider vinegar
• 4 teaspoon(s) whole-grain mustard
• 2 teaspoon(s) brown sugar
• 1 pinch(s) salt, or to taste

Directions

1. 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.

2. 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.

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