Warm Kale Salad

This simple and easy warm kale salad is a great way to use up hearty greens after they’ve started to go bad. It just takes 10 minutes to turn wilting greens into a flavorful warm salad.

[This recipe was originally posted in March 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

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How will this warm kale salad make your life easier?

If you hate wasting produce just as much as I do, this is the perfect recipe for you. This warm kale salad can be made with wilting kale and other greens by heating it up with butter, garlic, and lemon juice. Plus you can add an easy protein to it to make it a full meal, like this Breaded Pan Fried Pork Chop.

If you like the idea of warm veggies in the winter, these other warm veggie dishes will hit the spot: Warm Kale Salad with Pomegranate Dressing, Roasted Winter Vegetables, Instant Pot Beets, and Au Gratin Potatoes and Brussels Sprouts.

What makes this kale salad so good?

• Butter
• Red onion
• Garlic
• Kale
• Lemon juice
• Parmesan cheese

How do I make this warm kale salad?

Heat cast iron skillet over medium heat. While skillet is heating, chop up kale, and thinly slice 1/2 red onion.

Expert Tip: Use whatever kind of hearty greens you have on hand like kale, collared greens, cabbages, and even spinach.

Melt 2 Tbsp butter in pan. Then add 1/2 whole red onion (sliced). Season with a sprinkle of salt and pepper. Sautee for 3-4 minutes, or until onion is slightly translucent.

After onion is slightly translucent and softened, add 1 tsp minced garlic, 1 tsp lemon juice, and about 4 cups of chopped kale. Cook for another 3-5 minutes, stirring kale occasionally. Remove from heat once kale is softened, and a bright green color.

Expert Tip: It may seem like a lot of kale, but 4 cups raw kale = ~2.5 cups cooked kale. Plus, it’s great as leftovers, so make extra!

Top with freshly grated parmesan cheese, salt and pepper, and enjoy.

Serve with a pan fried pork chop, tofu, scrambled eggs, or salami + your favorite grain for a full meal.

Expert Tips

• It may seem like a lot of kale, but 4 cups raw kale = ~2.5 cups cooked kale. Plus, it’s great as leftovers, so make extra!
• Use whatever kind of hearty greens you have on hand like kale, collared greens, cabbages, and even spinach.

FAQ

What kale is best for salads?

All types of kale are great in salads. Just massage some salt into kale if you’re eating it raw. Read about how to massage kale in the section, ‘how do you make kale less bitter’ below.

Can you heat kale?

Heating kale is a great way to make it less bitter. Adding an acidic dressing, or massaging it with salt also helps make it less bitter. Sauteed kale is really delicious and you can also quickly roast it to make crunchy kale chips.

How do you make kale less bitter?

Like I said above, heating kale, massaging it with salt, or adding an acidic dressing all help cut down on the bitterness of kale.

Here’s how you massage kale: This softens the leaves too. Remove kale ribs with your hand by holding the kale stalk at the bottom with both hands, then push one hand up toward the top of the leaf, pushing the leaves off the stalk. After you’ve removed the leaves, grab kale and rub together with your two hands for a minute +. Stop when kale is softened. This will soften the leaves and make them easier to eat. You can sprinkle kale with a pinch of salt to soften it more quickly. I recommend massaging kale whenever you plan to eat it raw.

How can I repurpose this warm kale salad?

• Add some ham or meat and eat in a tortilla or pita.
• Serve pork chops over it

What can I make with leftover ingredients?

• (kale, red onion) Kale Apple & Pecan Salad, Warm Kale Salad with Pomegranate Dressing, Frozen Breakfast Sandwiches, Sausage & Egg Casserole, Apple Omelet w/Sharp Cheddar Cheese, Warm Harvest Bowl, & this Hearty Bean & Bacon Soup.
• (lemon) Lemon Pasta Carbonara, Sparkling Berry Lemonade, Passion Tea Lemonade, Parchment Paper Salmon Packet, Easy Sausage Tortellini, Shaved Zucchini Salad with Corn, Peach Crumble for One, and this Grilled Lamb Steak with Asparagus.

Did you make this warm kale salad? Leave me a comment & rating to share how it turned out!

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5 from 2 votes

Simple Sauteed Greens

This simple and easy warm kale salad is a great way to use up hearty greens after they've started to go bad. It just takes 10 minutes to turn wilting greens into a flavorful warm salad.

Course Side Dish

Cuisine American

Prep Time 4 minutes

Cook Time 9 minutes

Total Time 12 minutes

Servings 2 cups

Author Rebecca

Equipment

• knife
• cutting board
• Medium Skillet
• rubber spatula
• Microplaner
• Measuring Spoons
• Measuring Cups

Ingredients

• 2 tablespoons butter sub olive oil for vegan
• 1/2 onion sliced
• 4 cloves garlic slivered
• 4 cups chopped kale or other hearty greens well dried
• 1 teaspoon lime juice or lemon juice
• grated parmesan cheese omit for vegan
• salt & pepper

Instructions

• Heat cast iron skillet over medium heat. While skillet is heating, chop up kale, and thinly slice 1/2 red onion.
• Melt 2 Tbsp butter in pan. Then add 1/2 whole red onion (sliced). Season with a sprinkle of salt and pepper. Sautee for 3-4 minutes, or until onion is slightly translucent.
• After onion is slightly translucent and softened, add 1 tsp minced garlic, 1 tsp lemon juice, and about 4 cups of chopped kale. Cook for another 3-5 minutes, stirring kale occasionally. Remove from heat once kale is softened, and a bright green color.
• Top with freshly grated parmesan cheese, salt and pepper, and enjoy.
• Serve with a pan fried pork chop, tofu, scrambled eggs, or salami + your favorite grain for a full meal.

Video

Sauteed Kale Salad

Notes

• It may seem like a lot of kale, but 4 cups raw kale = ~2.5 cups cooked kale. Plus, it’s great as leftovers, so make extra!
• Use whatever kind of hearty greens you have on hand like kale, collared greens, cabbages, and even spinach.

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