Kale with Apples, Raisins, Feta and Walnuts

Allandale’s Jenny Hauf shared this with us, via Cammy Watts, partner of apple historian John Bunker, who is scheduled to speak in Boston on October 23rd. He will be speaking on the Roxbury Russet, America’s oldest apple. More on that here. 

Kale with Apples, Raisins, Feta and Walnuts
From “Wild Flavors” by Didi Emmons
(Serves 3)

Tasty on quinoa or millet.

1-2 TBS olive oil
1 onion – thinly sliced
1 large tart apple (Maiden Blush, St. Lawrence, Wealthy), skin-on and diced
8 cups kale – thinly sliced
1/4 cup raisins, currents or dried cranberries
3 garlic cloves – minced
1 1/2 TBS balsamic vinegar
1/4 cup chopped walnuts or pecans – toasted
2-3 TBS feta cheese – crumbled
1/2 tsp smoked paprika or 1 tsp adobo sauce from canned chipotles (optional)
salt and fresh cracked black pepper

1. Heat the oven to 350 degrees. Place the nuts on a rimmed baking sheet, and toast in the oven for 7-8 minutes until brown. Stir at least once. It is easy to burn them, so keep an eye on them.
2. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onions, and cook, stirring every few minutes for 10 minutes. Reduce heat to low, and add the apple. The onions will start sticking to the pan; that’s ok since it is good to let them brown, but stir them before they burn. Cook 10 minutes more until the onions are quite brown.
3. Add the kale, raisins, garlic and 3/4 cup water. Turn the heat to high, and cook for 20 minutes, stirring frequently.
4. Add the vinegar, and continue to cook, stirring periodically until the liquid has evaporated, about 5 minutes. Add the nuts and feta and paprika. Stir well and season with salt and pepper to taste.