Sautéed Kale Salad

Sautéed Kale Salad - Food & Nutrition Magazine - Stone Soup
Photo by Kim Wisner

Crunchy, flavorful, and full of nutrients, this kale salad is far from boring and might change your mind about this green leafy vegetable! Sautéed Kale Salad -

Sautéed Kale Salad

  • 1 Bunch of Kale
  • Handful of Cherry Tomatoes
  • 1 Tablespoon Avocado Oil
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • Salt and Pepper to Taste
Optional Toppings:
  • Lemon Juice
  • Over Easy Egg
  • Sliced Almonds
  • Goat or Feta Cheese Crumbles

Add 2 teaspoons oil to a pan over medium heat. Once warm, add kale, garlic powder, onion powder, and chili powder. Toss until evenly coated. If there is not enough oil to lightly coat the kale, drizzle a small amount over top and toss. Cook until kale begins to slightly char or get a little color, toss and repeat.

Place cooked kale onto serving dish and set aside. Add 2 teaspoons oil into the same pan over medium heat. Once oil is warm, add the cherry or grape tomatoes and toss in the oil. Cook until the tomatoes start to blister or look roasted to your liking.

Top the kale with the pan roasted tomatoes and add any extra topping you desire. I like to top mine with goat cheese, an egg, or some simple lemon juice. Salt and pepper to your liking.

Cooking Notes:
  • I like my kale more charred, so I leave mine in the pan a bit longer. But cook it to whatever your preference is.
  • If you can multitask, you can of course roast the tomatoes and cook the kale at the same time.
Kim Wisner on FacebookKim Wisner on InstagramKim Wisner on LinkedinKim Wisner on PinterestKim Wisner on Twitter
Kim Wisner
Kim Wisner, RD is a Registered Dietitian with a clinical and community based background, with a focus on mindful eating. She recently relocated from New York to Southern California, and enjoys cooking, dancing, traveling, and learning about food and culture. Her focus has shifted towards cooking and recipe development which can be found on her blog,