1 Small onion, diced
2 Apples, cored and cubed
1 Bunch kale, cleaned and chiffonaded
1 T Olive Oil
1/2 c water
1 T Bragg’s apple cider vinegar
2 T Walnuts, crushed
Over medium high heat, carmelize onions and apples. Add kale and water. Cover and cook until water is absorbed (approximately 5 minutes). Top with walnuts and serve.
Sometimes I will confess to people that I do regularly eat kale for breakfast. This recipe has been a staple of late, serving it up as a side with some pumpkin oatmeal or a few farm fresh eggs. I don’t understand why we don’t eat more vegetables at breakfast, for me, it’s a great way to set an intention to eat healthy and fresh for the whole day. Not to mention it sure tastes good.
Hooray! I’ve been looking for a kale recipe to complete our Thanksgiving feast…I think this is it
I tried this this morning and it was awesome. I think might try mixing a little bit of honey with the vinegar next time to see what happens. Thanks for sharing this!