Sautéed Kale and Almonds

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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.  

  • 4Servings


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


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.

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

  • 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