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Kale Apples with Pickled Raisins

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You can’t help but notice the mountains of apples in all different colors and sizes currently at the market. I decided to pick up some honey crisp and gala apples, which are crisp and sweet. I like to pair these types of apples with more dominant flavors like the sweet and tangy bbq sauce for the pork dish. When we get a tarter apple, like a granny smith, I usually have the boys in the kitchen whip up a spicy firecracker apple sauce which is pretty fantastic on my pretzel crusted crab cake or is just plain delicious on its own.

Ingredients

For the pickled raisins

  • 2 Cups golden raisins
  • 1 Cup water
  • 1 Cup champagne vinegar
  • 1/2 Cup sugar
  • 1 cinnamon stick
  • 1/2 Cup spiced rum

For the kale

Directions

For the pickled raisins

Bring everything to a boil except the rains simmer for three minutes and pour over the raisins.

For the kale

Wash dry and rough chop 1 bunch of kale discarding the thick parts of the stem. Sauté over medium low heat with 1 tbsp finely chopped shallot and 2 tbsp olive oil until begins to wilt add to the pan some diced apple, 1 tbsp pickled raisin some toasted pecans and if you like 2 tbsp chopped cooked bacon.