2 tablespoons olive oil
3 cloves garlic, sliced
1 medium red onion, halved and thinly sliced
2 bunches (1 lb.) curly kale, washed, de-stemmed and dried
2 tablespoons white balsamic vinegar
1 cup chicken or vegetable broth
1/8 teaspoon kosher salt
2 pippin apples, peeled, cored and sliced 1/8″ thick
In a braising pan or high-sided skillet, heat the olive oil and garlic over a medium flame. When the garlic begins to sizzle, add the onion. Sauté garlic and onions for a few minutes, or until onions are slightly softened.
Add kale to the pan, pressing it down and covering the pan with a lid. (You may have to hold lid closed over the pan for a minute or two until the kale wilts enough for the lid to sit on the pan.)
Add the balsamic vinegar, broth and salt, and stir to combine the ingredients in the pan. When the broth begins to bubble, turn heat down to low, cover and let simmer for 10 minutes.
Add the sliced apples to the pan, stir ingredients, cover, and simmer another 10 minutes. Remove lid, turn up heat to medium high, and cook briefly until most of the liquid has evaporated.