1 CSA apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 bunch kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden.
Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
Season with salt.