In our quest to uncover the best ways to make kale taste good, we discovered our favorite, simple way to enjoy cooked kale.
Let us show you how quick and easy this 1-pan sautéed kale is, and which seasonings make its flavor pop.
It all starts with fresh kale (organic when possible). As for type, we prefer curly kale as it’s a bit sturdier and holds up to cooking better than dinosaur/Tuscan kale.
Simply remove the stalky parts of the stem, chop, and set aside.
Heat a pan over medium heat and add oil, kale, and seasonings of choice.
Our go-to seasonings are a pinch of salt and DIY curry powder. Store-bought curry powder or other spices of choice would work well, too (especially turmeric, cumin, and smoked paprika).
Sauté then cover briefly to steam and wilt the kale. You’ll know it’s done when it’s slightly wilted, bright green in color, and golden brown in spots.
All that’s left to do is top with a squeeze of lemon, hemp seeds, and a drizzle of tahini! Swoon.
This kale is delicious on its own, paired with other cooked vegetables (like roasted squash, sweet potatoes, and carrots), or in breakfast bowls with a fried egg (our favorite!).
For more delicious ways to eat kale, check out our “How to Make Kale Taste Good Guide!”
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Sautéed Kale with Lemon, Tahini & Hemp Seeds
Ingredients
INGREDIENTS
- 2 tsp avocado oil (sub water if oil-free)
- 1 large bundle kale, large stems removed, roughly chopped (1 large bundle yields ~5 cups or 335 g)
- 1 healthy pinch sea salt
- 1 tsp curry powder (or store-bought // optional)
FOR SERVING
- 1 Tbsp lemon juice
- 1 Tbsp hemp seeds
- 1 Tbsp tahini (Check out our Tahini Review!)
Instructions
- Heat a large pan (preferably cast iron) over medium-high heat. Once hot, add oil and swirl to coat. Wait 30 seconds for the oil to heat.
- Add chopped kale and season with salt and curry powder (optional). Toss to coat. Then cover and cook for 1 minute.
- Remove lid and stir/toss. Cover again and cook until kale is slightly wilted, vibrant green, and a little crispy in spots. The cooking process should only take about 2-3 minutes total.
- Transfer from pan to serving plate and top with lemon juice, hemp seeds, and tahini. Enjoy. Store leftovers covered in the fridge and reheat on the stovetop over medium heat, or add to soups / stews. Best when fresh. Not freezer friendly.
Kavya says
Dana, do you have a PO Box where I can send fan mail or something?!
I made this tonight – the kale was turned out great. I have never cooked greens like this (lightly cooked) and MY it was amazing. I sautéed some garlic and onion up first with some salt and then followed the directions… I also added slivered almonds on top!
I’ll be making this again for lunch tomorrow. I’ve never craved cooked greens… ’till now!!
Thank you!!
Your zestiest fan,
KJ
Aw, so kind, Kavya! We’re thrilled you enjoyed it! Comments are the best way to reach us =) xo!
Leona says
Easy to make and delicious!! I do not like curry, so I made it with turmeric and pepper.
Thanks for your recipes! I am your fan!!!
Aw, thanks so much for the lovely review, Leona! xo
Mia says
So divine! I added the tandoori roasted chickpeas from one of your kale salad recipes over the top, adding a perfect element of crunch! I would definitely recommend adding the curry powder, it balanced out the bitterness of the kale and added when heated on the pan with the oil, added an almost smoky flavour. Will be putting this dish on regular rotation in our kitchen from now on!
Love that addition, Mia! Thanks so much for sharing!
Susan says
Wow – this is so delicious and so easy to prepare! Definitely will be making again as kale is growing beautifully in the Community Garden I belong to. Thank you for another great recipe. Your recipes are always reliable.
Aw, thanks so much for your kind words and lovely review, Susan! We’re so glad you enjoy our recipes! xo
Laura says
This is a fantastic recipe. Very easy and quick and everyone loves it. Even the non-vegetable people.
Lisa Murphy says
This was delicious. I seasoned with turmeric and cumin then tossed with a sauce I made with the lemon juice, tahini and a little hot water. Sprinkled w hemp seeds as called for.
A very nice change from basic sautéed greens with garlic.
Thanks!
Luci says
I had some fresh Kale from my local Farmers Market. This was a very simple quick recipe.
I used water vs oil and sesame seeds vs hemp seeds. I served on top of a plain baked potato.
Simple, quick, nutritious and delicious. Thank You for the recipe.
Yay! We’re so glad you enjoyed it, Luci! Thanks for sharing!
Michelle says
This was incredible! So easy, but so nutritious and delicious!! Thank you!! I think I will be making this every day!! ☺️
We’re so glad you enjoy it, Michelle! Thanks for sharing!
Jo says
Absolutely delicious way to eat kale! I definitely recommend using the curry powder.
Brenda says
Such simple ingredients and so easy to make yet has fantastic flavor! Guess I’m going to be buying more kale!
Yay! We’re so glad you enjoy it, Brenda! Thanks for sharing!