nutritional information


  • Calories: 170
  • Protein: 6 g
  • Total Fat: 13 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Sodium: 30 mg
  • Fiber: 3 g
  • Sugar: 1 g

Sautéed Kale and Almonds

Serves 4

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.  
  • 1 bunch kale (about 1 lb.), well-rinsed
  • ½ Tbs. sesame oil
  • ½ Tbs. olive oil
  • ½ 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.
July 2004

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