Sautéed Kale with Toasted Cashews

Chopped fresh kale, lightly sautéed in olive oil with onions and red pepper flakes. Tossed with toasted cashews.

Sauteed Kale with Toasted Cashews
Elise Bauer

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

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings


  • 1/2 cup to 3/4 cup unsalted, roasted cashews, roughly chopped

  • 4 tablespoons extra virgin olive oil, divided

  • 1/2 yellow onion, sliced

  • 1/2 teaspoon red pepper flakes

  • 1 bunch kale, rinsed, tough midrib removed, roughly chopped

  • 1 tablespoon lemon juice, plus more to taste

  • Salt


  1. Toast the cashews:

    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. Cook the onions:

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

  3. Add the kale and red pepper flakes:

    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.

  4. Sprinkle on lemon juice and salt. Remove from heat. Stir in the cashews:

    Taste and add more salt and lemon juice to taste.

Nutrition Facts (per serving)
288 Calories
26g Fat
13g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 288
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 323mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 5g
Vitamin C 23mg 113%
Calcium 53mg 4%
Iron 2mg 12%
Potassium 292mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.