Warm Apple and Sauerkraut Skillet (Printer-Friendly)

Caramelized apples meet tangy sauerkraut in this warm skillet, ready in 25 minutes for a nourishing side or light main.

# 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
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

# How To Make It:

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 softened.
03 - Drizzle honey or maple syrup over the mixture. 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, stirring gently until heated throughout but not dried.
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 chopped toasted nuts and fresh parsley.
07 - Serve immediately while warm, or allow to cool to room temperature.

# Expert Suggestions:

01 -
  • The warm-cold contrast keeps your palate interested in every bite, which honestly never happens with typical salads.
  • You get probiotics and natural sweetness in one dish, so it feels indulgent while actually supporting your digestion.
  • It comes together in 25 minutes, which means you can pull it together on a weeknight without the stress.
  • Somehow tastes better made for guests because the story of sauerkraut and apples always sparks conversation.
02 -
  • Drain your sauerkraut thoroughly or your salad will turn into a soggy mess, but save that brine because a splash of it adds depth if you feel like the flavors need sharpening.
  • Don't skip the toasting step for your nuts—it's the difference between wondering if they're even there and having them announce themselves in the best way.
  • Remove the skillet from heat before adding the greens, or you'll end up with cooked spinach when you wanted that tender-but-crisp texture.
03 -
  • Cut your apples just before cooking so they don't oxidize and turn brown, and this matters more than you'd think for presentation.
  • If your sauerkraut tastes aggressively sour, rinse it quickly under cold water—you're taming it slightly, not washing away the goodness.
  • Use the skillet heat strategically: high for the apples, low for the sauerkraut, and off when the greens go in, and this prevents any one element from overwhelming the others.
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