Sautéed Kale and Almonds


VT reader Jessica Mazius of West Bloomfield, Michigan, experiments with recipes, often using the produce that her local CSA in Yale, Michigan, delivers to her home. This kale recipe is a family favorite. If you can find it, try the kale variety known as “dinosaur” kale, which has a darker color and broader leaves than the more common variety.

  • SERVINGServings


  • 1 bunch kale (about 1 lb.), well-rinsed
  • 1/2 Tbs. sesame oil
  • 1/2 Tbs. olive oil
  • 1/2 cup toasted slivered almonds
  • Sea salt to taste


  1. Trim tough ends off kale leaves, and stack leaves on top of each other. Slice stack crosswise into 1/2-inch-thick strips. Set aside, without drying leaves.
  2. Heat both oils in a 12-inch skillet over medium-high heat for about 1 minute. Add kale to skillet, cover for 30 seconds so kale wilts slightly, and uncover to sauté for about 3 minutes, or until leaves turn dark green and just tender. Remove from heat, sprinkle with almonds and salt, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 170
  • Carbohydrate Content: 10 g
  • Fat Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 30 mg
  • Sugar Content: 1 g