An earthy trinity of fall favorites: deep green organic kale, tart apples and sauteed onion, with a touch of curry for gentle warming of the spirit.
1. Remove and discard tough stems from the kale; coarsely chop the leaves. Chop the onion. Peel and core the apple and cut it into 1/4-inch-thick wedges.
2. Heat butter in a large skillet over medium flame until hot (donít let it smoke or burn). Add onion and cook it, stirring occasionally, until limp and golden, about 10-12 minutes Add apple and curry powder and cook, stirring, until apple is almost tender, about 2 minutes.
3. Add kale and water or stock. Cover and cook, stirring occasionally, until kale is tender and most of the liquid is evaporated, about 5 minutes. Drizzle with tamari soy sauce and toss to coat evenly. Serve hot.