Smoky Kale Saute - Dark leafy greens-Cook For Your Life- anti-cancer recipes

Smoky Kale Saute

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This Smoky Kale Saute is a quick vegan version of the southern soul food standby that uses kale instead of collards. It makes a great side for any meal, from Roast Chicken to grilled...


  • 2 small bunches kale, washed and tough stems removed
  • ½ cup water
  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and sliced
  • ½ cup canned or fresh diced tomatoes
  • ¼ teaspoon smoked paprika
  • Sea salt, to taste

Nutrition Facts


75 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


9 g


3 g


4 g


4 g


327 mg


  1. Put the kale into a pan with the water. Sprinkle with a little sea salt and cover. Bring to a boil and cook until the kale is just wilted and a dark rich green, about 3 to 5 minutes. Remove the kale and run under cold water to stop the cooking. Drain. Squeeze out any excess water, coarsely chop and set aside.
  2. Heat the oil in a sauté pan over a medium heat. Add the garlic and cook until it just starts to turn golden. Add the tomatoes, sprinkle with a little sea salt and cook for 5 minutes.
  3. Add the smoked paprika. Cook stirring for 1 minute. Add the kale. Stir to coat the kale with the tomato and spice. Cook until the kale has heated through. If the pan looks dry, add ¼ cup of hot water to the pan and cook stirring until it has evaporated. Serve immediately.

Chef Tips

Use either canned or fresh tomatoes to make this. If you use canned, bag and freeze the rest of the can for another meal. If you use fresh, don’t bother to peel them.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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