This recipe from CUNY FoodFEST 2010 Chef Madea literally made kale one of my favorite things to eat. The mixture of sweetness and kick make this dish a serious hit.

Ingredients

1 bunch kale, stemmed and roughly chopped
1 medium onion, sliced
1 large apple, cored and cut into 1-inch pieces
2 tablespoons + 2 tablespoons extra virgin olive oil
For the dressing:
1 cup extra virgin olive oil
Juice of 2 lemons
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon freshly ground cardamom
Sea salt and freshly ground black pepper

Directions

1. Fill a large pot with water and add a tablespoon of salt.  Bring pot to boil.
2. Working in batches, immerse kale in boiling water until it turns bright green then quickly remove with strainer.  Blot greens with towel to remove excess water.
3. To a medium mixing bowl, add lemon juice, vinegar, mustard, cardamom and pinch of salt and black pepper.  Whisk ingredients together to combine thoroughly.  While still whisking, add 1 cup olive oil in a slow and steady stream to obtain a creamy consistency.  Adjust seasonings if necessary.
4. Add dressing to kale greens a little at a time and with gloved hands massage dressing into greens thoroughly.  Set greens aside and marinate for at least half an hour.
5. Heat 2 tablespoons olive oil in a sauté pan over low-medium.  Add onion and cook until translucent and soft, but not browned.  Remove onion from heat and set aside.
6. Wipe pan clean and heat 1 tablespoon olive oil over medium-high heat.  Add apples and cook until slightly golden brown.
7. Toss greens with onions and apples and serve.