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Sauteed Kale: Get In My Belly Now

It’s no secret that kale has been a trendy miracle food in recent years. For a while, I felt like every time I turned around someone was making something new out of kale. Kale smoothies. Giant Kale leaf tacos. And, my personal favorite, the ‘massaged’ kale salad. With all the crazy kale recipes, to be honest with you I got kind of sick of this vegetable. After all, there are other green cruciferous veggies out there that taste just as good AND are good for you!

Broccoli, cauliflower, collard greens, mustard greens—these veggies are all nutritious and loaded with vitamins, minerals, and antioxidants! So in case you missed the memo, you don’t need to be eating kale 24/7.

With that said, this doesn’t mean you need to avoid kale like its the plague. I’m just saying at the end of the day, your diet should be about balance. Don’t go crazy on one food, even if it’s healthy, only to skimp out on the rest. So yes, if you want to eat kale that’s fine, and actually good! But remember there are plenty of other veggies out there that are just as nutritious. After all, variety is the spice of life 🙂

A little more insight about today’s recipe before I get to it. I know this is more of a fall recipe and technically it’s spring, but it’s still chilly outside and for some reason I just love the flavors of apples, nuts, and dried fruit on chilly days like this.

What I especially love about this sauteed kale recipe is it’s easy to make, fast, and looks impressive. This is definitely a simple side you can whip up at the last minute or make to accompany a fancy main course that took you all day to make. Remember, balance is key. This even applies to how you cook and pair certain foods together. So if you’re making a roast or whole chicken for dinner that takes all day to cook, go easy on yourself when it comes to the sides. Make sides that are healthy, visually appealing, easy, and, above all, taste delicious.

Also keep in mind this recipe isn’t set in stone. If you like more oil with your sauteed kale, by all means add a little more oil. If you’re out of pecans, use walnuts! If you don’t have dried cranberries, try small pieces of dried apricot that you’ve chopped coarsely. I always say there are no rules with food—only guidelines. Use this recipe as a healthy dose of inspiration to get you thinking about different ingredient and flavor combinations.

sauteed kale side retouched

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Sauteed Kale with Apples, Pecans, and Dried Cranberries
Prep Time 10
Cook Time 10
Prep Time 10
Cook Time 10
  1. Sautee onion and apple in olive oil for 8-10 minutes or until both ingredients are cooked. Add water to the pan if needed to keep the food from sticking.
  2. Add kale and continue to saute. Keep adding water (1-2 tbsp at a time) if needed to keep the kale and other ingredients from sticking to the pan. Cover pan with lid to keep water from evaporating.
  3. When kale is cooked and/or wilted, remove from heat. Sprinkle dried cranberries and pecans evenly over the kale and apple slices. Serve immediately.
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