Red Cabbage, Kale, and Apple Skillet
Makes 2-4 servings (double recipe for big vegetable eaters or leftovers)
2 tablespoons olive oil
2 cloves garlic
1/2 small red cabbage, cored and shredded
Sea salt
1 bunch dino kale, stems removed and leaves chopped small (I like 1/4 inch ribbons)
1/2 apple, cored and diced
2 teaspoons apple cider vinegar
Heat olive oil in a 10-inch skillet or larger. Add the garlic, cook 20 seconds, and then add the shredded cabbage along with a big pinch of salt. Stir and cook 5 minutes.
Add the chopped kale and apple, along with another pinch of salt and cook an another 4-5 minutes, until kale and cabbage are tender.
Remove from heat and add vinegar. Taste, adjusting salt and vinegar if desired.
Note: If using raw apple cider vinegar, be sure to turn off heat before adding and avoid cooking the vinegar. This will preserve the beneficial bacteria.