Sautéed Kale with Walnuts

A great combination of kale, garlic and lemon! A light meal that will fill you up.

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Sautéed Kale with Walnuts

Servings 4

Total Time: 10 minutes

Cook Time: 10 minutes

Nutrition Information

calories 90

carbohydrate 8g

protein 3g

fat 6g


  • 2 bunch(es) kale trimmed and chopped
  • 1 large garlic clove(s) crushed
  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) walnuts lightly toasted
  • 2 tablespoon(s) lemon juice


  1. Steam the kale (do not boil) in a large pot until tender (about 10 minutes); drain well.
  2. Coat a large skillet with oil.
  3. Saute garlic over medium heat until just golden, about three minutes.
  4. Add kale to skillet.
  5. Stir in the olive oil, saute until heated through (about five minutes).
  6. Stir in walnuts, remove skillet from heat.
  7. Sprinkle kale mixture with lemon juice.
  8. Transfer to a shallow serving dish and serve immediately.


  1. Any other readers from Australia care to fill me in on where Kale can be bought, or what it can be substituted with? Or whether it’s called something different here?

    I hadn’t heard of it, and all the shops I went to hadn’t heard of it either.

  2. I just made this the other night, and I’m pleased to report that this isn’t half bad! Also keep in mind that I ate it cold, so I’d have to guess that if you plated and ate it immediately (as the instructions suggest!) it would be close to excellent.

  3. Kale is called kale in Australia, all the hippies eat it so most organic veggie shops will have it. It’s peak season is autumn so it pretty much in all the veggie shops now. I get mine from the radical food store in brunswick, Melbourne.

  4. I made this dish with a twist. Instead of walnuts and lemon juice, I added a tablespoon of curry powder along with some sauteed chicken and two teaspoons of almond butter. Came out awesome.

  5. Nom. I thought I was making this recipe as a side for a slow cooker pork loin, but the pork ended up being the side for this! Topped it actually. I chopped the walnuts and added some sliced portobello to the mix, and actually forgot the lemon (How? *shrug*), but the pork was cooked with a crushed tomato sauce that took care of the acidity. This is going into regular rotation, by itself or otherwise. Thanks for a great recipe!

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