Cider-Braised Kale Recipe with Apples and Cherries

This Cider-Braised Kale Recipe With Apples and Cherries combines flavors of summer and autumn.

From "The Nourished Kitchen"
May 2014

  • Celebrating the autumn equinox, this Cider-Braised Kale Recipe features seasonal apples and cherries.
    Photo courtesy Ten Speed Press
  • "The Nourished Kitchen" from Jennifer McGruther looks at the diets and harvesting methods of indigenous peoples, and asks readers to reconsider tried and true techniques.
    Cover courtesy Ten Speed Press

Yield: 4-6 Servings

The Nourished Kitchen (Ten Speed Press, 2014) encourages the preparation of wholesome, nourishing foods, as well as a mindful approach to cooking and old-world culinary traditions. Jennifer McGruther guides readers through a traditional foods kitchen and offers more than 160 recipes inspired by the seasons and land that affect us all. This Cider-Braised Kale Recipe With Apples and Cherries is from the chapter "From the Garden," and is a celebration of the changing of seasons from summer to autumn.

You can purchase this book from the GRIT store: The Nourished Kitchen.

The Nourished Kitchen Recipes:

Baked Salmon Recipe With Heavy Cream
Cider-Brined Slow-Roasted Chicken Recipe

Cider-Braised Kale Recipe with Apples and Cherries

Each year, at the autumn equinox, I serve this dish at our community’s annual harvest festival. It’s a magical time when throngs of masked mummers line the streets, reveling in song and drink before congregating at the town’s center and lighting a bonfire that reaches so wildly high its embers cannot be distinguished from the stars.

The dish itself is a celebration of the equinox, a time when the long days of summer wane into the growing darkness of autumn. It combines a remnant of summer—dried sweet cherries—with the bounty of autumn’s apples, greens, and onions. If you don’t have any hard cider, substitute sweet cider.


2 tablespoons bacon fat
1 small red onion, thinly sliced
1 apple, peeled, cored, and thinly sliced
2 bunches Lacinato kale, stems removed and leaves coarsely chopped
1 cup dried sweet cherries
1/4 cup hard cider
1 teaspoon apple cider vinegar


Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about 3 minutes.

Stir in the apple and fry until tender enough to pierce with a fork, about 4 minutes.

Toss in the kale and cook until barely wilted. It should take only a minute. 

Stir the cherries and hard cider into the wilted kale and apple and simmer until the liquid is mostly evaporated, about 5 minutes. Stir in the apple cider vinegar and serve.

Reprinted with permission from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle by Jennifer McGruther and published by Ten Speed Press, 2014. Buy this book from our store: The Nourished Kitchen.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me