This rustic braise combines earthy kale, sweet-tart Pippin apples, and a touch of white balsamic for brightness. Slowly simmered with onions, garlic, and broth, the kale becomes tender and flavorful, while the apples add a delicate sweetness that balances the greens. It’s a simple yet elegant side dish, perfect for fall and winter meals. Serve it alongside roasted chicken, pork chops, or grilled sausages—or enjoy it as a hearty vegetarian main over grains.
INGREDIENTS:
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
METHOD:
In a large braising pan or deep skillet, heat olive oil over medium heat. Add garlic and cook until it begins to sizzle and turn fragrant. Add onion and cook 3–4 minutes, until slightly softened.
Pile kale into the pan, pressing it down. Cover with a lid (you may need to hold it in place until the kale wilts enough to fit).
Add vinegar, broth, and salt. Stir gently, cover, and bring to a simmer. Reduce heat to low and cook for 10 minutes.
Stir in apple slices, re-cover, and simmer another 10 minutes until apples are tender and kale is silky.
Remove lid, increase heat to medium-high, and cook briefly until most of the liquid evaporates. Adjust seasoning if needed.
VARIATIONS:
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Swap in Granny Smith, Honeycrisp, or Pink Lady apples if Pippins aren’t available.
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Add a handful of toasted walnuts or pecans before serving for crunch.
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Stir in a splash of apple cider or a drizzle of maple syrup to enhance the sweetness.
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For extra richness, finish with a pat of butter or a sprinkle of crumbled blue cheese.
SERVING SUGGESTIONS:
This braise pairs beautifully with roasted chicken, pork tenderloin, or grilled sausages, where the apples provide a natural complement to the savory meats. For a vegetarian meal, serve it over farro, quinoa, or wild rice for a hearty grain bowl. A crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir makes an excellent pairing, highlighting both the sweetness of the apples and the earthiness of the kale.
YIELD: Serves 4-6
