It’s feeling more and more like fall every day, so when this sautéed kale and apples recipe from Olivia Dupin’s new book The Complete Guide to Naturally Gluten-Free Foods hit our inbox, we were all: LET’S EAT IT RIGHT NOW. Because, um, kale? YES. Apples that are now in season? DOUBLE YES. And the fact that it’s naturally gluten-free (we love how her whole book focuses on the unprocessed and natural side of gluten-free eating — it’s the best way to eat, no matter if you have dietary restrictions or not!)? Well, that’s just a bonus. And who doesn’t like a bonuses? Not us. No way, no how.
So, without further ado, and any more long-windish ramblings (too late!), we give you: the sautéed kale and apples recipe, straight from Dupin’s book!
- 1 tablespoon olive oil
- 1⁄2 onion, thinly sliced
- 1 apple, cored and thinly sliced
- 1 bunch kale, stems removed, chopped into bite-size pieces*
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- In a large skillet, heat the olive oil over medium heat. Add the onion and apple and saute until softened, about 5 minutes. Add the kale and water, cover, and cook until the kale is wilted and tender, about 5 minutes.
- Stir in the apple cider vinegar and season with salt and pepper to taste.
Quick, easy, fresh. We love it. And can you imagine a bowl of this with a poached egg or two on top for breakfast or a light lunch? OMG. —Jenn