Sautéed Kale with Toasted Cashews

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Anyone will tell you, “eat your greens”! And they’re right. Bitter greens especially—kale, collard greens, mustard greens, etc. They’re good for you, packed with vitamins, and they help digestion.

That said, frankly I never knew what to do with them until I started learning how to cook from my parents. Now I can’t get enough of them!

Usually we offset the bitter with bacon. But you can also use nuts to provide balance. With this simple and easy side of sautéed kale I’ve added toasted cashews. Not much more is needed. A little lemon juice, some onion, a dash of salt, and a sprinkling of chili pepper flakes for zing, and there you have it. The cashews pair beautifully with the kale. Now, go eat your greens!

Sautéed Kale with Toasted Cashews Recipe

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  • Yield: Serves 4.

Ingredients

  • 1/2 cup to 3/4 cup unsalted, roasted cashews, roughly chopped
  • Olive oil
  • 1/2 yellow onion, sliced
  • 1/2 teaspoon red pepper flakes
  • 1 bunch kale, rinsed, tough midrib removed, roughly chopped
  • 1 Tbsp lemon juice, plus more to taste
  • Salt

Method

1 In a large, shallow sauté pan, heat on medium high. Add the cashews and spread out in an even layer. Toast, stirring occasionally until lightly browned here and there, and you smell the aroma of the toasted cashews. Remove from the pan to a bowl.

2 Add a couple tablespoons of olive oil to the pan. Heat on medium. Add the onions and cook until translucent, about 5 minutes.

3 Increase the heat to high/medium high. Add a couple tablespoons more of olive oil to the pan. Add the red pepper flakes. Add the roughly chopped kale. Use tongs to turn the kale leaves over so that they are all coated with olive oil. Cook just a couple minutes, turning the leaves over often, until they are just beginning to wilt. Sprinkle on lemon juice and salt. Remove from heat. Stir in the cashews.

Taste and add more salt and lemon juice to taste.

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Showing 4 of 16 Comments

  • Brother Doc

    I’m going to try this with the last of my kale for this season. I think I will use a red onion, which I have on hand, as it will add a little color. Also I have a fresh lime which I will use instead of the lemon juice but expect the effect will be pretty much the same.

  • Keri Pommerenk

    Wow…I made this recipe for dinner last night and I’m still thinking about it. Thank goodness we have a garden full of kale. Excellent as always!!!

  • Walter Underwood

    I made this and the family really enjoyed it.

    There were a few substitutions. We had collard greens from Two Small Farms, so I used those instead of kale. One kid isn’t fond of nuts in food, so I used bacon instead. I didn’t need olive oil because of the fat rendered from the bacon. We had some shallots, so I used those instead of onions. We had fresh limes on our lime tree, so I used those instead of lemon. But otherwise, it was exactly the same.

    Great recipe, I’d make it again.

  • Gloriana Fernandez

    Just delicious…perfect as is. Another winner, Elise. Thank you!

  • jenny

    YUM! just made this & had to hop back online to say thank you! What a great dish for a beautiful autumn day like today :]
    I’ve never made greens before & this was so simple. I’ve heard of all the amazing benefits of kale & other dark earthy greens but I’ll admit, I was a bit intimidated by the thought of making them myself. Good thing the greens were well labeled at the store, I would have walked out with leeks. I’ll be making this again (as well as trying variations of it) & trying new recipes for dark greens!

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