Sautéed Kale with Lemon, Tahini & Hemp Seeds

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Large plate of sweet potatoes and sautéed kale topped with hemp seeds, lemon, and tahini sauce

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.

Kale, hemp seeds, lemon, tahini, curry powder, and salt for making our easy sautéed kale recipe

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.

Skillet filled with kale and sprinkled with curry powder

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).

Covered pan of kale with curry powder for our simple Sautéed Kale recipe

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.

Sautéing kale in a cast iron skillet

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!

Plate of roasted sweet potatoes and sautéed kale with lemon and tahini sauce

Sautéed Kale with Lemon, Tahini & Hemp Seeds

Our go-to way to prepare kale alongside roasted vegetables or for breakfast bowls in the mornings. Lightly sautéed, dressed with lemon, salt, hemp seeds, and tahini!
Author Minimalist Baker
Squeeze a lemon wedge over sautéed kale
5 from 9 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 (Servings)
Course Side Dish
Cuisine Grain-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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)



  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 152 Carbohydrates: 5.6 g Protein: 5.2 g Fat: 13.5 g Saturated Fat: 1.7 g Polyunsaturated Fat: 5.09 g Monounsaturated Fat: 6.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 56 mg Potassium: 299 mg Fiber: 2.8 g Sugar: 1.2 g Vitamin A: 4000 IU Vitamin C: 50.97 mg Calcium: 69.66 mg Iron: 1.59 mg

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My Rating:

  1. 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,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Kavya! We’re thrilled you enjoyed it! Comments are the best way to reach us =) xo!

  2. 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!!!

  3. 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!

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Susan! We’re so glad you enjoy our recipes! xo

  5. 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.


  6. 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.

  7. Michelle says

    This was incredible! So easy, but so nutritious and delicious!! Thank you!! I think I will be making this every day!! ☺️