There’s a good reason the kale trend came on strong and keeps on going. More than just a food fad, this great leafy green is one of the most nutrient-dense vegetables on the planet. It’s also loaded with antioxidants and is a terrific source of vitamins C and K, as well as other nutrients.
“But, my kids won’t eat kale.” We’ve heard the reasoning, and we get it. Greens can seem daunting to young palates. Our friends at Mercy Chefs put this veggie to the test by merging it with a well-adored fruit: apples. Adding the fruit and quick-pickled onions, plus incorporating salt into the water to eliminate the bitterness of the kale, resulted in a pleasantly surprising blend of sweet, tangy and flavorful greens that Healthy School Market participants overwhelmingly appreciated.
“But, kale takes forever to cook.” There’s a misconception that greens must be cooked for hours on end to absorb the flavor. The Mercy Chefs team shared their top cooking tip for kale that allows the greens to reach a tender consistency in just 3 minutes.
Best of all, kale is generally inexpensive and is ideal for cooking in big batches. Before long, your family may be raving, “All hail the kale!” Hey, it’s worth a try.
4 Servings ½ Prep Time: 20 minutes
1/2 cup red wine vinegar
1 tablespoon sugar
3 tablespoons kosher salt, divided
1 medium red onion, sliced into strips
8 cups kale, shredded, stems removed
2 tablespoons canola oil
2 apples, diced with peel on
Combine vinegar, sugar and 1 cup of water in a small saucepan and bring to a boil. Add onions to liquid, let simmer 5 minutes, then remove from heat. Cool onions in liquid, then drain.
In a large pot, bring 3 quarts of water to a boil. Add 2 tablespoons of salt and the kale. Cook for 3 minutes. Drain kale in a colander.
Place a large sauté pan over medium-high heat. Add canola oil and apples. Cook until apples are slightly browned.
Add kale and pickled onions, and sauté until all ingredients are mixed and heated through. Season with salt.