With the same bunch of kale I used in the angel hair pasta dish the other night, I was able to make this side dish for our pork chops. With the addition of green apples, it added an unexpected tart sweetness to the dish. The trick is to time when you put the different ingredients into the skillet. Experiment with different combinations of veggies with this. I used what we had on hand, enjoying the crunchiness of this combination.
1 Granny Smith apple, diced
3 carrots, peeled and diced
3 stalks of celery, sliced
Half of a white onion, diced
half a bunch of kale leaves, trimmed from the stalks and finely shredded.
2 tbsp olive oil
After dicing your veggies and apple, heat the olive oil on medium-high in a large skillet. Add the onion and saute for 2-3 minutes, add the carrot, cooking for a couple minutes more. Add the apple, and cook for a couple more minutes. Finally at the end add the kale and stir until it is just wilted. Take off the heat, add salt and pepper to taste.
