Oh, our love of kale can’t be topped. We always look forward to growing kale because the different varieties of leaves are gorgeous accents to the garden. After a hearty rain, the raindrops settle and glisten on the leaves like little balls of light. Kale’s texture and flavor make salads so interesting and delicious, in both hot and cold applications. This warm, spiced salad variation is perfect for the holiday table, where we often crave something green and healthy. This way, we can eat more pumpkin pie during the holiday meal and not feel so guilty.

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  • 2 tablespoons unsalted butter
  • 1 large apple, chopped
  • cup (40g) dried cranberries
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher or sea salt
  • 1 bunch kale (about ½ pound / 225g), ribs and tough stems removed, leaves chopped



  1. In a large sauté pan over medium heat, melt the butter. Once the butter has melted, add the apple, cranberries, cinnamon, and salt.
  2. Sauté until the apples are soft, stirring frequently, about 8 minutes.
  3. Add the kale and cook until it becomes tender. Serve warm or chilled.