1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
I liked this a lot, though I must admit, I just kept all the bacon drippings in the pan instead of removing all of them except 1 TBSP. I was cooking multiple things, didn't feel like going through the hassle, and didn't feel like there was much much more than 2 TBSPs max. Also, I found this to come out to around 4-5 servings of 2/3 a cup each, so take that into consideration if you're planning on getting six of the suggested serving sizes from this recipe. Lastly, I found the times to be waaay off. At the most I'd braise with the lid on for about 5 minutes - definitely check it at that point lest you start burning the kale as I almost did. Even on a Le Creuset dutch oven it took some hard scrubbing to get off some of the cooked-on kale that occurred from letting it braise for 10 minutes.
Subbed apple cider with juice and it was great. I like my veggies fresh and not overlooked so I cooked for only about 7 min. The trick with kale is to cut it in small pieces and cut out the thicker part of the stem which prevents large rubbery and hard pieces.
This was wonderful. I didn't have cider, but apple juice subbed in well. Easy to come together & will go into regular rotation, especially when kale is plentiful in our CSA. I'm always looking for something other than soups/stews to put it in & this fits the bill perfectly.