Kale with Sautéed Apples and Cranberry Vinaigrette

Kale with Sautéed Apples and Cranberry Vinaigrette Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

This recipe for Kale with Sautéed Apples and Cranberry Vinaigrette is a delicious and nutritious dish that combines the earthy flavor of kale with the sweetness of sautéed apples and the tangy kick of cranberry vinaigrette. It is a perfect side dish for any meal and is sure to impress your family and friends.

History

This recipe is a modern twist on traditional sautéed kale dishes, incorporating the flavors of apples and cranberry vinaigrette for a unique and tasty combination. Kale has long been known for its health benefits, and this recipe adds a touch of sweetness and acidity to complement its robust flavor.

Ingredients

5 medium shallots, minced
3 bunches kale, stemmed, rinsed well and cut into 2-inch pieces
1.5 tsp salt
1.5 tsp cracked black pepper
1 cup vegetable broth or water
1.5 cup cranberry vinaigrette
3 apples, peeled, quartered, cored and thinly sliced crosswise
1.5 tbsp olive oil

How to prepare

In a wok or large skillet, heat 0.5 tbsp of oil over medium-high heat.
Add one-third of the sliced apples and one-third of the shallots. Cook, stirring often, until they are softened and lightly browned, which should take about 5 minutes.
Stir in one-third of the kale and season with 0.5 tsp of salt and 0.5 tsp of pepper.
Add 0.33 cups of broth and cook, stirring occasionally, until the kale is tender. This should take around 3 to 4 minutes.
Transfer the cooked mixture to a large serving bowl. Repeat this process twice, using all the ingredients except for the vinaigrette.
Add the cranberry vinaigrette to the cooked kale and toss until it is well coated.
Serve the dish hot.

Variations

Add toasted nuts or seeds for extra crunch.
Substitute pears for apples for a different flavor profile.
Use a different vinaigrette, such as balsamic or raspberry, for a unique twist.

Cooking Tips & Tricks

Make sure to thoroughly rinse the kale to remove any dirt or debris before cooking.

- Sauté the apples and shallots until they are softened and lightly browned to bring out their natural sweetness.

- Toss the cooked kale with the cranberry vinaigrette while it is still warm to allow the flavors to meld together.

Serving Suggestions

This dish can be served as a side to roasted chicken or pork, or enjoyed on its own as a light and healthy meal.

Cooking Techniques

Sautéing the apples and shallots before adding the kale helps to develop their flavors and create a delicious base for the dish.

Ingredient Substitutions

If you don't have kale, you can use spinach or Swiss chard as a substitute. You can also use a different type of apple or vinaigrette based on your personal preferences.

Make Ahead Tips

You can prepare the kale and sautéed apples ahead of time and toss them with the vinaigrette just before serving to save time.

Presentation Ideas

Serve this dish in a large bowl or platter, garnished with fresh cranberries or a sprinkle of Parmesan cheese for an elegant touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc, or a light-bodied red like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 180 calories.

Carbohydrates

Each serving of this dish contains approximately 25 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 7 grams of fat.

Proteins

Each serving of this dish contains approximately 3 grams of protein.

Vitamins and minerals

Kale is a rich source of vitamins A, C, and K, as well as minerals like calcium and potassium. Apples are high in vitamin C and dietary fiber, while cranberries are packed with antioxidants.

Alergens

This recipe contains no common allergens, but individuals with sensitivities to apples or cranberries should exercise caution.

Summary

This dish is a nutritious and flavorful option for those looking to incorporate more greens into their diet. It is low in calories and fat, but high in vitamins and minerals.

Summary

Kale with Sautéed Apples and Cranberry Vinaigrette is a flavorful and nutritious dish that is perfect for any occasion. With a balance of sweet, savory, and tangy flavors, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a crisp autumn day, with the leaves turning shades of orange and red, and a chill in the air that hinted at the coming winter. I had been invited to a potluck dinner at a dear friend's house, and as soon as I walked in the door, the scent of sautéed apples and cranberries filled the air.

I made my way to the kitchen, where my friend was busy at work, chopping kale and tossing it in a pan with the apples and cranberries. The colors were vibrant and enticing, and I couldn't wait to taste the finished dish.

As I sat down to eat, I took my first bite of the kale with sautéed apples and cranberry vinaigrette, and I was immediately transported back to my childhood. It reminded me of the flavors of Thanksgiving, of cozy evenings spent around the dinner table with my family, sharing stories and laughter.

I knew then and there that I had to learn how to make this dish for myself. I asked my friend for the recipe, and she graciously shared it with me, explaining each step in detail. I listened intently, taking mental notes and committing the ingredients and instructions to memory.

The next day, I set out to make the kale with sautéed apples and cranberry vinaigrette for my own family. I gathered the ingredients – fresh kale, tart apples, plump cranberries, and a tangy vinaigrette – and got to work in the kitchen.

I sautéed the apples until they were golden and caramelized, adding a touch of cinnamon and nutmeg for warmth. I tossed in the cranberries, their bright red skins bursting with flavor, and let them simmer until they were soft and syrupy.

In a separate bowl, I whisked together the ingredients for the vinaigrette – olive oil, red wine vinegar, Dijon mustard, and a hint of honey for sweetness. I poured it over the kale, tossing everything together until the leaves were coated in a glossy sheen.

Finally, I combined the sautéed apples and cranberries with the dressed kale, mixing everything together until the flavors melded into a harmonious whole. I plated the dish and garnished it with a sprinkle of toasted walnuts for crunch.

As I sat down to eat with my family, I watched their faces light up with delight as they took their first bites of the kale with sautéed apples and cranberry vinaigrette. The flavors were a symphony of sweet and savory, tart and tangy, and the textures were a delightful contrast of crisp and tender.

I felt a sense of pride and satisfaction as I watched my loved ones enjoy the dish I had created. It was a recipe that brought us together, that reminded us of the joys of good food and good company.

From that day on, the kale with sautéed apples and cranberry vinaigrette became a staple in our household. It was a recipe that I cherished, one that I would pass down to future generations, along with the stories and memories that it held.

And as I sit here now, reflecting on that first taste of the dish that has become a beloved tradition in our family, I am grateful for the simple pleasures of good food, lovingly prepared and shared with those we hold dear.