Kale with Apples, Raisins, Feta and Walnuts

From Wild Flavors by Didi Emmons. This is a dish that delights us fall, winter and even in the spring when there are still apples in the root cellar and the hoop house has a carpet of new kale in its beds.

(Serves 3)


  • 1-2 Tbs olive oil

  • 1 onion, thinly sliced

  • 1 large, tart apple, cored and diced

  • 8 cups kale, de-stemmed and thinly shredded

  • 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


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.

Heat the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onions, and cook, stirring every few minutes for 10 minutes. Reduce the 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.

Add the kale, raisins, garlic and 3/4 cup water. Turn the heat to high, and cook for 20 minutes, stirring frequently.

Add the vinegar, and continue to cook, stirring periodically until the liquid has evaporated, about 5 minutes. Remove the pan from the heat.

Add the nuts, feta and paprika. Stir well, and season with salt and pepper to taste.