# What You'll Need:
→ Produce
01 - 2 large apples (Honeycrisp or Gala), 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, adjust 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
# Steps to Follow:
01 - Warm 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 develop golden color and onions become tender.
03 - Drizzle honey or maple syrup over the apples and onions. Sprinkle with caraway seeds (if using), salt, and pepper. Stir thoroughly to coat everything evenly and cook for 1 minute.
04 - Reduce heat to low. Fold in drained sauerkraut and cook for 2 to 3 minutes, just until heated through and fragrant but not dried out.
05 - Remove skillet from heat. Gently toss in baby spinach or arugula, folding just until leaves begin to wilt slightly from residual heat.
06 - Transfer mixture to a serving platter. Scatter toasted nuts and fresh parsley across the top as finishing garnish.
07 - Serve immediately while warm, or allow to reach room temperature before serving.
