A nice fall dish, with warming mustard. This would be good at Thanksgiving–I like sides that can be done on the stovetop. The longer-cooking brassica greens are best here, you want the greens and apples to cook together and become tender more or less at the same time. If you were to use a green that doesn’t need much cooking time, add the apples first, then those greens.
1 T vegetable oil
1 large bunch kale, stemmed and coarsely chopped
2/3 c broth, stock, or water
2 apples, cored and sliced, peeled if you like
2 T apple cider vinegar
1 heaping T of (whole-grain) mustard
1 – 2 t maple syrup or brown sugar, or to taste
salt and pepper, to taste
1. Heat the oil in a large, lidded skilled or Dutch oven. Add the chopped kale and sauté for a minute or two. Add the liquid, bring to a simmer, cover, and cook for a few minutes. Uncover and add the apples. Cover again, and cook, stirring occasionally, until the kale is almost tender or to your preference, about 10 minutes.
2. Whisk vinegar, mustard, maple syrup, salt, and pepper together. Stir into kale/apple mixture. Leave skillet uncovered, increase heat some and cook, stirring, until most of the liquid has evaporated, a few minutes longer.