Sauteed Kale

Sauteed kale takes just 5 minutes to cook. Today we add pine nuts and cranberries for a little bit of crunch and zing. A simple and easy recipe you can serve as a side dish or as a healthy meal on its own.

Table of Content

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

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One of my favorite leafy greens is kale. I know many people frown when I say that. The truth is, I eat kale at least once a week.

My favorite way to make kale is with nuts, fruits, and cheeses - sauteed kale with olives and feta.

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.
• Pine nut - This Middle Eastern nut is high in good fact and packed with nutrition, which is why it can be expensive. If you don't have pine nuts, walnuts or pecans make a good substitute too.
• Cranberries - These add that extra sweetness to the kale. If you don't have cranberries, a good substitute would be raisins or even dried prunes.
• Lemon - Just a little squeeze of lemon can make a huge difference in bringing out the flavors in a dish. And, that's what the little lemon in this recipe does. Just a squeeze is all you need.

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.

Video and step by step instructions

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• 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)
• In a saute pan, add the oil, ginger, garlic, and pine nuts. Saute for 30 seconds then add the onions. Saute 30 seconds more.
• Then, add the kale and combine well. Add 2 tablespoon of water and cook for 5 minutes, stirring often.
• Finally, add the cranberries and lemon juice. Season with salt and pepper. 
• Serve.

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Printable Recipe