This is a warm, comforting fall/winter dish that won’t pack on the pounds. Kale, the heart of this recipe, packs a powerful nutritional punch. The addition of apple adds sweetness, and the fennel provides interest and another layer of yumminess. Serve as a side dish, or make it a main meal by adding protein–chicken sausage goes really well with the flavors.
Recipe for Apple Fennel Kale
1 bunch organic kale, ends trimmed – I used Red Russian but you can use any type of kale available
2 stalks fennel (white part only), thinly sliced then chopped
organic apple, cored and chopped – Any variety you enjoy will do, I used about a cup, adjust to your tastes
1 tablespoon olive oil
Chicken or vegetable stock (with only quality ingredients and sea salt) – This is just to keep everything moist, you’ll probably only need a few tablespoons
Herbes de Provence (blend of culinary lavender, basil, fennel, rosemary, savory, and thyme) – Use whichever of these spices you have
freshly ground pepper
Separate the stems of kale from its leaves; pull off leaves by loosely grabbing near stem end and pulling away from you. Watch the first minute of this video for a demonstration. Cut stems into quarter-inch pieces. Add olive oil to deep sauté pan and heat on medium. Add stems and cook for 1 minute. Add fennel, a couple splashes of stock, and cook for another minute. Add apples and continue cooking. While mixture cooks, prepare leaves by rolling into fat cigar shape and slicing into bite-size strips. Add leaves, cover pan with lid, and cook for a minute or two. Uncover, mix ingredients well, and continue to cook until leaves are tender. Turn off heat and add spices. Toss and serve.