Kale with sautéed apples and onion

Sometimes a film, a book, a person, a song or an idea comes along that touches you somewhere deep inside. If you ever get the chance, see the documentary "Ripe for Change" which chronicles the various forces at play in our California food system for the past thirty years. This segment is one of a four part series that was first shown on PBS. 

A trailer of the film is available. In it you will see David Mas Masumoto, a Central Valley peach farmer, and Will Scott, the president of the African American Small Farmers Association. The film can change the way you think about protecting our land for our children and their children.

Meanwhile, back in the seasonal kitchen I was faced with a large bunch of kale. I had never even heard of it growing up in Detroit well more than a half century ago. Combined with Fuji apples and a sweet onion from our local farmers' market, it was a sweet yet hearty side dish all the more satisfying because it was a brand new discovery (for me). Try it. It's easy and full of flavor.

Servings: 4

Ingredients

  • 1 bunch of kale, about 1 pound
  • 2 tablespoons olive oil
  • 2 apples, any kind
  • 1 large onion, sweet or not
  • 1 tsp curry powder
  • 1/2 cup water
  • Salt to taste

Directions

  1. Trim the kale leaves from the stems and the main central ribs. Slice the leaves into strips.
  2. Peel the onion and slice it into 1/4 inch wedges. Do the same with the apples.
  3. Heat the oil in a large saucepan. Sauté the onions for a while until they begin to soften, but not brown, about 5 minutes.
  4. Add the apple wedges and curry powder. Sauté another 2 minutes.
  5. Add the sliced kale and water. Cover, bring to a boil, then simmer for about 5 minutes or until the kale is tender. Season with salt and enjoy.

Nutrition Information (per serving)

  • Calories:   140
  • Total Fat:  8 g
  • Saturated Fat: 1 g    
  • Cholesterol: 0 mg
  • Sodium: 180 mg (1/4 teaspoon added salt)
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 5 g
  • Sugars:  8 g
  • Protein:  4 g

Contributor

Preston Maring, MD

Tags