Best 6 Kale With Sauteed Apple And Onion Recipes

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Tantalize your taste buds with a culinary journey that blends the earthy goodness of kale with the sweet crunch of apples and the aromatic embrace of onions. Our carefully curated collection of kale recipes offers a symphony of flavors that will elevate your meals to new heights. From the classic sautéed kale with apple and onion to innovative salads, soups, and casseroles, each dish showcases the versatility of this leafy green and its ability to transform simple ingredients into extraordinary creations. Embark on a culinary adventure that nourishes your body and soul, and discover the endless possibilities that await you in the world of kale cuisine.

Here are our top 6 tried and tested recipes!

SAUTEED KALE WITH APPLES



Sauteed Kale with Apples image

The stems can be tough on kale, so remove as much of the stem as possible.

Provided by suzanne

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 white onion, sliced
2 Red Delicious apples, cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
4 cups chopped kale leaves

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g

SAUTéED KALE WITH ONION AND BACON



Sautéed Kale with Onion and Bacon image

Gina: Some Southern greens benefit from long, slow cooking, but kale is best prepared as a speedy sauté. Shredding the kale allows it to cook even faster, keeping its bright color and abundant nutrients (calcium, vitamins A and C) intact. Adding bacon, onion, and the unexpected flavor of smoked Spanish paprika creates a spectacular side dish that just might steal the show from the main course. For a quick, satisfying dinner, you could also toss this sauté with whole-wheat pasta, and finish the dish with toasted pine nuts and grated Parmesan cheese.

Yield serves 8

Number Of Ingredients 11

2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded
2 tablespoons olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
Generous pinch crushed red-pepper flakes
1/4 teaspoon smoked Spanish paprika
1 cup Chicken Stock (page 28) or water
2 teaspoons sherry-wine vinegar
Kosher salt
Freshly ground black pepper

Steps:

  • Stack a few kale leaves and roll them lengthwise into a cigar shape. Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife. Repeat with the remaining kale leaves. (See note.)
  • Heat the olive oil in a wide 6 to 8 quart pot over moderate heat. Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes. Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute. Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes. Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

KALE WITH CARAMELIZED ONIONS AND GARLIC



Kale With Caramelized Onions and Garlic image

Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

  • Heat oil in large pan.
  • Add chopped onions and garlic.
  • Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  • Add torn kale.
  • Toss with onions and garlic.
  • Cook until kale is wilted.
  • Sprinkle with a tiny bit of balsamic vinegar if desired.
  • (Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

SAUTEED KALE & RED ONION



Sauteed Kale & Red Onion image

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

Time 25m

Number Of Ingredients 5

2 tablespoons I Can't Believe It's Not Butter!® Spread
1/2 cup 1/2 cup sliced, sliced
1/4 teaspoon salt
8 ounces kale, trimmed and chopped
1 teaspoon balsamic vinegar

Steps:

  • Melt I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook onion with salt, stirring occasionally, until tender, about 3 minutes.
  • Add kale and cook, stirring frequently, until wilted and tender. Stir in vinegar and cook 1 minute.

KALE WITH SAUTEED APPLE AND ONION



Kale with Sauteed Apple and Onion image

Categories     Onion     Side     Sauté     Quick & Easy     Apple     Curry     Kale     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

1 Granny Smith apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 lb kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water

Steps:

  • Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
  • Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
  • Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.
  • Season with salt.

SAUTéED KALE



Sautéed Kale image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

  • Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
  • Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram

Tips:

  • Choose tender kale leaves: Look for young, dark green kale leaves with no signs of wilting or yellowing.
  • Wash kale thoroughly: Rinse the kale leaves under cold water to remove any dirt or debris.
  • Remove the tough kale stems: Before cooking, remove the tough stems from the kale leaves. This will make the kale more tender and easier to eat.
  • Massage kale with salt: Massaging kale with a little salt helps to break down the tough fibers and make it more tender.
  • Use a variety of apples: Feel free to experiment with different types of apples, such as Granny Smith, Honeycrisp, or Pink Lady.
  • Cook the apples and onions until tender: Sautéing the apples and onions until they are tender will bring out their natural sweetness.
  • Season to taste: Adjust the seasonings to your liking. Add more salt, pepper, or lemon juice as desired.
  • Serve warm or at room temperature: Kale with sautéed apple and onion can be served warm or at room temperature.

Conclusion:

This delicious and nutritious side dish is a great way to enjoy kale. The sautéed apples and onions add a sweet and savory flavor that complements the slightly bitter taste of the kale. This dish is also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a healthy and flavorful side dish, give this recipe a try.

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