Kale with Sautéed Apples and Cranberry Vinaigrette

Ingredients

 * 5 medium shallots, minced
 * 3 bunches kale, stemmed, rinsed well and cut into 2-inch pieces
 * 1½ tsp salt
 * 1½ tsp cracked black pepper
 * 1 cup vegetable broth or water
 * 1½ cups Cranberry Vinaigrette
 * 3 apples, peeled, quartered, cored and thinly sliced crosswise
 * 1½ tbsp olive oil

Directions

 * 1) In wok or large skillet, heat ½ tablespoon oil over medium-high heat.
 * 2) Add one-third of the sliced apples and one-third of the shallots and cook, stirring often, until softened and lightly browned, about 5 minutes.
 * 3) Stir in one-third of the kale; season with ½ teaspoon salt and ½ teaspoon pepper.
 * 4) Add ⅓ cup broth and cook, stirring occasionally, until kale is tender, 3 to 4 minutes.
 * 5) Transfer to large serving bowl, repeat twice, until all ingredients (except vinaigrette) are used.
 * 6) Add cranberry vinaigrette to cooked kale and toss until well coated.
 * 7) Serve hot.