Kale with Sauteed Apples and Cranberry Vinaigrette

1. 1

   In wok or large skillet, heat 1/2 tablespoon oil over medium-high heat.

2. 2

   Add one-third of the sliced apples and one-third of the shallots and cook, stirring often, until softened and lightly browned, about 5 minutes.

3. 3

   Stir in one-third of the kale; season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. 4

   Add 1/3 cup broth and cook, stirring occasionally, until kale is tender, 3 to 4 minutes.

5. 5

   Transfer to large serving bowl.

6. 6

   (Continued on p. 66)

7. 7

   Repeat twice, until all ingredients (except vinaigrette) are used.

8. 8

   Add Cranberry Vinaigrette to cooked kale and toss until well coated.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.