Warm Apple and Sauerkraut Skillet (Printer View)

Caramelized apples meet tangy sauerkraut in this warm, vibrant skillet. A perfect balance of sweet and savory flavors ready in 25 minutes.

# What you'll need:

→ Produce

01 - 2 large apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups sauerkraut, drained
04 - 2 cups baby spinach or arugula

→ Fats & Oils

05 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt, adjusted to taste
08 - 1/4 teaspoon ground caraway seeds, optional
09 - 1 teaspoon honey or maple syrup

→ Garnishes

10 - 1/4 cup toasted walnuts or pecans, chopped
11 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Heat olive oil or butter in a large skillet over medium heat until shimmering.
02 - Add sliced apples and onions to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until apples are golden brown and onions are soft.
03 - Drizzle in honey or maple syrup, sprinkle with caraway seeds if using, salt, and pepper. Stir to coat evenly and cook for 1 additional minute.
04 - Reduce heat to low. Fold in drained sauerkraut and warm through for 2 to 3 minutes until heated through without drying.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted from residual heat.
06 - Transfer to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately, warm or at room temperature as preferred.

# Expert Advice:

01 -
  • The warm-cold contrast and sweet-sour tension make every bite feel intentional, like your taste buds are having a conversation.
  • It comes together in barely 25 minutes, yet tastes like you've been tending a slow-burning project.
  • Sauerkraut's live cultures mean you're actually nourishing your gut while enjoying something genuinely delicious, not sacrificing flavor for health.
02 -
  • Drain your sauerkraut thoroughly—I learned this the hard way when a watery salad sat on my counter, the excess liquid pooling and turning everything limp within minutes.
  • Never let the greens cook fully; they should stay tender and retain their color, which means adding them right at the end and only tossing until barely softened.
03 -
  • Toast your own nuts if possible; the difference between pre-toasted and freshly toasted is the difference between a good recipe and a memorable one.
  • Keep the heat medium rather than high when caramelizing apples—rushing this step means you'll get cooked apples instead of caramelized ones, and the subtle, complex sweetness disappears.
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