Braised Kale with Apples and Romano

Kale is a happy compromise vegetable in our house. While my husband does not like spinach, he is amenable to eating cooked kale. I also have found that kale is somewhat sturdier than spinach, less likely to wilt or disintegrate. 

Although the amount of kale called for in the recipe seems large, it will quickly reduce and tenderize down (be careful not to preemptively increase the liquid, or else you may need to drain before serving). Some grocery stores also carry large bags of already washed and chopped kale; I recommend the regular - not baby - kale for sturdiness in cooking.

 

Photo Credit: Whole Foods Market

INGREDIENTS

• 1 Tbsp olive oil
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1 pound kale leaves, coarsely chopped
• 1 large Granny Smith apple, thinly sliced
• 1/3 cup apple cider
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 oz pecorino Romano cheese, shaved or shredded (Asiago is also in this cheese family; we have substituted it for Romano in other recipes)

DIRECTIONS

1. Heat the oil in a large skillet, pan, or Dutch Oven over medium heat (make sure you have a lid for whichever receptacle you select).
2. Add onion and garlic, stirring occasionally. Cook for ~5 min.
3. Add kale, apple, and cider. Cover and cook ~5 min.
4. Stir in salt and pepper.
5. Remove from heat and sprinkle with cheese.

Recipe via Whole Foods Market: 2013 North Atlantic Holiday Magazine