Warm Apple and Sauerkraut Skillet (Printer-Friendly)

Caramelized apples meet tangy sauerkraut in this vibrant, probiotic-rich skillet dish with toasted nuts and greens.

# 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
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

# Direction Steps:

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 softened.
03 - Drizzle honey or maple syrup over the mixture, then sprinkle with caraway seeds if using, sea salt, and black 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 throughout but not dry.
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, either warm or at room temperature.

# Expert Advice:

01 -
  • The way warm apples turn buttery and golden while sauerkraut stays bright and alive is pure alchemy.
  • It comes together in under 30 minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • Your gut gets a probiotic boost without tasting like you're eating health food.
  • Works equally well as a fancy side or a hearty lunch with cheese and crusty bread.
02 -
  • Don't skip draining your sauerkraut thoroughly—I learned this by accident the first time, and ended up with a watery mess that pooled at the bottom of the serving bowl.
  • Toast your own walnuts or pecans if you have 10 minutes; the difference between toasted and raw nuts here is the difference between a dish that sings and one that simply exists.
03 -
  • Save a small handful of your sauerkraut's brine before draining—a splash of it added at the end brightens everything and reminds you this dish is fundamentally about fermentation and life.
  • If your apples are mealy or disappointing, cook them a minute longer to break down any unpleasant texture; good apples caramelize into silk, but imperfect ones benefit from extra time and patience.
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