Sometimes you just want to enjoy a nice, hearty Kale Salad. Sautéed kale really hits the spot in those times. It’s everything you want – fresh vegetables, comforting flavors – all in one warm dish.
Let’s try out these awesome kale-forward recipes!
Ready in 15-20 minutes
These beautiful kale recipes come together rather nicely within a single pan. Mix and match the ingredients to your preference.
Ingredients
- Recipe 1: Kale, Chickpeas, Sweet Potato, and Red Onion
- Recipe 2: Kale, Brussel Sprouts, and Red Onion
- Recipe 3: Kale, Italian Farro, and Sun-dried Tomatoes
Directions
Prepare the Kale
For these recipes, I use Dinosaur (Lacinato) Kale because it has my favorite texture. The leaves are very firm and easy to chop.
- Wash the Dinosaur Kale.
- Chop the kale horizontally into thin ribbons. You can cut as thin or thick as you’d prefer. Since the kale will be sautéed, the amount of cooking time will increase or decrease depending on the thickness.
- (Optional) Chop the kale in the other direction to make a finer salad. Dinosaur Kale holds up very well when finely chopped.
Creating Sautéed Kale Salad Recipe 1
- Prepare the vegetables.
- Canned or rehydrated chickpeas work well for this recipe. If you are rehydrating the chickpeas, follow the instructions on the bag to give yourself enough advance prep time.
- Dice the sweet potatoes and onions into cubes. I tend to dice on the smaller side (about the same size as on chickpea).
- Sauté the sweet potatoes and onions in a pan with oil for 10-12 minutes (give or take a few depending on the size of the sweet potatoes). Season to your palate with salt and pepper.
- After about 8-10 minutes, add the chickpeas.
- At the 12-minute mark, top the pan with the chopped kale. Let the kale wilt for about 1-2 minutes, then toss regularly for 2-3 more minutes. Add salt and pepper, as needed.
- Plate and top with a drizzle of extra virgin olive oil and Parmesan cheese. Add some lemon juice if desired.
Moving to Sautéed Kale Salad Recipe 2
- Prepare the vegetables.
- Dice the red onion into cubes.
- Shred the Brussel Sprouts by slicing them in half lengthwise. The core should be on both sides after slicing. Place the flat sides facedown on the cutting board. Thinly shred the greens from the head of the sprout to the beginning of the core.
- Sauté the Brussel Sprouts and onions in the pan with oil for 6-8 minutes. Add salt and pepper according to your palette.
- At the 8-minute mark, top the pan with the chopped kale. Let the kale wilt for about 1-2 minutes, then toss regularly for 2-3 more minutes. Add additional salt and pepper, as needed.
- Toss with extra virgin olive oil and lemon juice. Top with shredded Parmesan cheese.
Trying Sautéed Kale Salad Recipe 3
- Prepare the grains and vegetables.
- Prepare the Italian Farro (about 1/4 dry cup) according to the package instructions. Boil in about a cup of water or broth for 10 minutes, then let steam with the lid on, off heat, for another 5-10.
- Chop the sun-dried tomatoes. Add them to the Italian Farro while the grains are steaming. Include a tablespoon or two of the oil in the tomato jar.
- Return the pot to medium heat, then add the chopped kale. Cook for about 5 minutes. Add salt and pepper, toss, and then plate.
