Kale with Sauteed Apples and Leeks

 

"I know I should be eating more greens, but I don't know what to do with them". Sound familiar?  It's the single biggest thing I hear from my clients, and most people that I talk to about eating a healthy diet.  This dish is one of my favorite ways to eat, and really enjoy kale. That's the secret for me. I have to really love it, otherwise, I don't want any part of it. Kale is pretty bitter, so adding something a little sweet like apple, and a mild pungent like leeks will help to balance out that bitterness out. Lemon works wonders too. Give it a shot, and let me know what you think by posting your comments below.

Kale with Sauteed Apples and Leeks

This plate of deliciousness makes a great side dish, or snack; serve with a veggie burger, beans, chicken or fish


 

KALE WITH SAUTEED APPLES AND LEEKS

Yield: 2-3 servings

7  cups kale, after de ribbing - see photo below (about 1 large head)

1 1/4 cup leeks, washed, and cut into 1 1/2 inch pieces

1 cup fuji apples, washed, cored and cut into one 1/2 inch cubes

2 teaspoons ghee or coconut oil

1/2 teaspoon sea salt

Pinch of black pepper

 


  • Remove the leaves from the center ribbing and tear or cut into bite size pieces
  • Fill a large bowl of cold water and place the kale in the bowl and swish around, allowing the dirt to fall to the bottom of the bowl. The bowl needs to be big enough so the kale isn't too crowded, there should be enough space for the dirt to fall to the bottom. If you're bowl isn't big enough, just do it in two batches.
  • Using your fingertips, lift the leaves out of the bowl from the top, and place it in a colander. This allows the dirt particles to stay on the bottom

  • Once the kale is in the strainer, and your apples and leeks are washed and cut, you are ready to head to the stove. I love using ghee, which is a type of clarified butter that is great for gut health. Clarified butter is melted butter where most of the milk solids have been removed. 
  • Heat a 10 inch pan with deep straight sides (called a sautoir) on high heat for about 35 seconds
  • Add the ghee, apples and leeks
  • Cook on medium high heat for about 3 minutes until the apples start to caramelize and soften
  • Turn the heat up to high and add the kale. The high heat will help to evaporate any water leftover from washing, while helping the kale to steam. No need to cover, just use a pair of tongs to move the kale around so it all cooks evenly. The kale should only take a minute or two, depending on how crunchy you like it.
  • Turn the pan off and add in the sea salt and pepper
  • Your kale is now ready to enjoy!