Sauteed Kale Recipe (olives, feta)

This sautéed kale recipe with olives and feta cheese takes just five minutes to cook. You can serve it as a side dish or make it a light meal on its own.

Table of Content

• Ingredients and substitutes
• How to choose, clean, and store kale
• Step by step instructions
• You may also like
• Printable Recipe
• Join the conversation

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Do you like kale? I do and I love simple sauteing it with a few things like this recipe with olives and feta. Sometimes, I add pine nuts and cranberries.

Kale is the most nutrient-dense food with the least number of calories. It's a powerful anti-oxidant, high in vitamin A and C, beta carotene. It also lowers cholesterol and has cancer-fighting properties. You can read more about the health benefits of kale here.

Ingredients and substitutes

• Kale - I am using a bunch of fresh tender kale. You and also use spinach or mustard greens for this recipe.
• Olives - I love using kalamata olives for this.
• Feta - The salty feta adds a lovely contrast to the tart olives and slightly bitter kale.
• Onion - If possible, use Spanish red onions so they become sweet when cooked.

How to choose, clean, and store kale

• Choose small tender leaves they are less bitter and less tough so they cook faster and taste better.
• Kale can be washed before or after you chop the leaves. I personally prefer to wash first. But, washing after cutting the leave can take more of the bitterness off.
• To wash the kale
  • Put the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water.
  • Repeat the process one or two more times until you have no grit and the water is clean.
• To separate the leaves
  • Hold the stem with one hand, then tear the leave in the opposite direction.
  • Or simply fold the leaf and cut the leave with a knife. Roughly chop the leaves before cooking.
• Store the kale
  • You can prepare the kale ahead of time and store it in the fridge for up to a week.
  • Wash, drain, and chop the kale.
  • Drain well in a colander, preferably a salad spinner, or pat dry with a paper towel.
  • Then wrap it in a damp paper hand towel and store it in the fridge.

Step by step instructions

• Prepare Kale - Wash the kale in a clean large pot of water. Stir it around to release the grit. Lift it out of the water. Drain water. Repeat the process one or two more times until you have no grit and the water is clean. Chopped the Kale (not too big but not too small as well)
• Add oil to a skillet and saute the onions until translucent. Then add the garlic and kale.
• Season with salt, pepper, and add the lemon juice. Let the kale sweat. Cook for 5 minutes on medium-low heat until cooked.
• Add the olives and feta. Cook another 2 minutes.
• Transfer to a serving platter. Garnish with more olives and feta cheese (optional).
• Enjoy!

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Printable Recipe