Smoky Kale Saute | Cook For Your Life

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Smoky Kale Saute

Name: Smoky Kale Saute
Prep time: 15

(3 votes, average: 3.33 out of 5)

15 min prep

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

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Nutrition Facts

Calories

75 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

9 g

Sugar

3 g

Fiber

4 g

Protein

4 g

Sodium

327 mg

Directions

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.
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.
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

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society