It happened fast, but summer is pretty much behind us and the flavors of fall are a welcome addition to our plates. Apple cider is a favorite fall beverage, but it’s also a great addition to your cooking repertoire. Try Cider Braised Kohlrabi, and for omnivores Apple and Fennel Braised Pork Chops. Here fennel and onions are cooked down with butter and cider and hearty lacinato kale is added at the end of cooking. If you have them, a few apple slices would be a great addition.
Slice the fennel bulbs and onions into thin slices, and get them cooking in the pan with butter while you break down the kale.
When they start to brown add the cider, and kale. Cook until the kale is softened and cider is reduced. Season with a bit of apple cider vinegar, salt, and pepper. Serve warm with your favorite grain.
Cider Braised Fennel & Kale
1 fennel bulb, fronds removed, thinly sliced
1/2 bunch of kale, any variety, stems removed, leaves chopped into bite-size pieces
1/2 an onion, thinly sliced
2 tablespoons butter
1/2 cup apple cider
1 tablespoon apple cider vinegar
1/2 teaspoon salt
Melt butter over medium heat. Add onion, fennel, and salt then cook for about 5 minutes until fennel and onion start to brown. Pour cider into pan and stir to scrape any bits up from the pan. Add kale, and cook, stirring frequently until cider is reduced by half. Remove from heat, add apple cider vinegar. Taste and adjust seasoning if necessary.
Serving suggestions. Add chickpeas or white bean for protein. Serve over rice and with egg noodles.