Warm Apple and Sauerkraut Skillet (Print)

Caramelized apples meet tangy sauerkraut in this warming skillet with fresh spinach and toasted walnuts.

# Components:

→ 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
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

# Directions:

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 and onions are soft.
03 - Drizzle honey or maple syrup over the apples and onions. 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 but not dry.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted.
06 - Transfer to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately at warm or room temperature.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning humble ingredients into something that tastes intentional and special.
  • The probiotics are a real bonus if you're paying attention to gut health, but honestly, it's just delicious enough that you won't care about the wellness angle.
  • Warm, filling, but somehow light—the kind of dish that satisfies without making you feel weighed down.
02 -
  • Don't skip draining the sauerkraut—I learned this by soaking my first batch, and the result was more slaw than salad, pooling liquid and all.
  • The spinach or arugula must go in last and off heat; if you cook it with everything else, it turns into a sad, olive-colored mush that doesn't add much except texture disappointment.
03 -
  • Toast your nuts fresh in a dry skillet for two minutes before tossing them on top—it resurrects even sad, stale-tasting ones into something crispy and alive.
  • If your sauerkraut tastes too aggressive, do rinse it briefly under cool water; different brands vary wildly in their fermentation intensity, so taste as you go.
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