I only make this recipe during the fall when I can get really fresh kale and a variety of apples. I love using stir fry with western ingredients and wanted to do something different with kale. Use apples that hold their shape (such as Jonathans or Jonamacs) for the best results. This is a quick and easy dish that can be prepared using traditional stir fry techniques (as described) or as a sauteed dish in a cast iron pan (also very good in a different way). I did not grow up eating a lot of salt so I season to taste and my taste might be lower than that for other people. —EL
- Serves 4
fresh (non-smoked) sausages (my preference is for a slightly sweet and hot sausage)
shallots, sliced thinly. If not adding garlic, more can be added
clove garlic (optional)
1 average packets
rice noodles or soba noodles (should make between 2 -- 4 cups cooked noodles
1 -- 2
Apples, coursely diced or chopped
red pepper flakes or seasoning
good white wine (not a cooking wine)
1 large bunches
Black Pepper to taste
Salt to taste
- Prepare all your ingredients. Cook sausage and slice, slice scallions, mince garlic clove, chop apple(s), chop kale and cook rice noodles according to package directions and drain.
- Heat wok over high heat and add olive oil
- Add shallots and garlic and cook until tender (doesn't take long)
- Turn heat down to medium and add apples and sliced sausage and red pepper flakes
- Add wine and then immediately add kale. Cover until kale wilts.
- Add rice noodles and salt and pepper to taste. Add more red pepper if you feel the need for heat.
- Serve immediately in individual bowls.