2 medium apples, cored and cut into bite-size pieces
2 t. apple cider vinegar
1 (10-oz.) bag cleaned Tuscan kale (or equivalent amount, stemmed & chopped)
Low-sodium chicken broth
Kosher salt and freshly ground black pepper to taste
Instructions
Place a large Dutch oven over medium heat. Add the onion and a bit of chicken broth and cook, stirring occasionally until the onion is tender, about 4 minutes (add more broth as needed to keep the onions from burning). Add apples, vinegar, and a bit more broth; cover and cook until apples are just tender, 3 to 4 minutes more.
Meanwhile, if you're using whole kale, remove and discard tough stems from kale and roughly chop the leaves into large pieces. Add kale and even more broth to the pan, stir and cook, covered, until kale is tender, about 5-7 minutes longer.
Recipe by Semi-Sweet at https://www.semisweetonline.com/2014/01/16/on-the-side-kale-apple-saute/