Sautéed Kale with Lemon, Tahini & Hemp Seeds
Our go-to way to prepare kale alongside roasted vegetables or for breakfast bowls in the mornings. Lightly sautéed, dressed with lemon, salt, hemp seeds, and tahini!
Servings 2 (Servings)
Ingredients
INGREDIENTS
- 2 tsp avocado oil (sub water if oil-free)
- 1 large bundle kale, large stems removed, roughly chopped (1 large bundle yields ~5 cups or 335 g)
- 1 healthy pinch sea salt
- 1 tsp curry powder (or store-bought // optional)
FOR SERVING
- 1 Tbsp lemon juice
- 1 Tbsp hemp seeds
- 1 Tbsp tahini (Check out our Tahini Review!)
Instructions
- Heat a large pan (preferably cast iron) over medium-high heat. Once hot, add oil and swirl to coat. Wait 30 seconds for the oil to heat.
- Add chopped kale and season with salt and curry powder (optional). Toss to coat. Then cover and cook for 1 minute.
- Remove lid and stir/toss. Cover again and cook until kale is slightly wilted, vibrant green, and a little crispy in spots. The cooking process should only take about 2-3 minutes total.
- Transfer from pan to serving plate and top with lemon juice, hemp seeds, and tahini. Enjoy. Store leftovers covered in the fridge and reheat on the stovetop over medium heat, or add to soups / stews. Best when fresh. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 serving Calories: 152 Carbohydrates: 5.6 g Protein: 5.2 g Fat: 13.5 g Saturated Fat: 1.7 g Polyunsaturated Fat: 5.09 g Monounsaturated Fat: 6.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 56 mg Potassium: 299 mg Fiber: 2.8 g Sugar: 1.2 g Vitamin A: 4000 IU Vitamin C: 50.97 mg Calcium: 69.66 mg Iron: 1.59 mg