Sautéed Kale with Smoked Paprika

BEST sautéed kale you will ever taste! Seasoned with smoked paprika and crushed chile pepper flakes.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Published November 06, 2008
Elise Bauer
Sautéed Kale with Smoked Paprika
Elise Bauer

We have a thing for greens in our family. Beet greens, collard greens, mustard greens, Swiss chard, kale. My mother even picks dandelion greens to add to soups, and mix in with other greens.

The thing about most greens is that they tend to be bitter, and some, like collard and kale, a little tough as well. Blanching before sautéing can help take the edge off the bitterness, and soften the greens.

How to Cook Kale Greens

Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the greens.

In this recipe, first we boil the kale, then sauté the kale with onions, chili flakes, and smoked paprika.

We've used smoked paprika in a few other recipes here; it sort of has the flavor of barbecued potato chips. It takes just a little more than a pinch to bring a little smokey kick to these kale greens.

My father made this kale for us last night, from a Deborah Madison recipe in Bon Appetit. It was so good (truly, the best kale I've ever eaten, ever).

Not only did I take more than my fair share, I insisted that he make them again today, for lunch, so I could eat even more and try to take a good photo. (Thanks dad!)

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Sautéed Kale with Smoked Paprika

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.

Ingredients

  • 1 pound fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
  • Pinch of dried crushed red pepper
  • Salt

Method

  1. Blanch the kale:

    Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.

  2. Sauté onions, add smoked paprika and crushed red pepper:

    Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.

  3. Add the kale and sauté for several more minutes:

    Sprinkle on more salt and smoked paprika to taste.

Barely adapted from a recipe by Deborah Madison in Bon Appetit Magazine.