The Sauteed Kale Recipe that Converts Kale-Haters
Serves: 2 servings
This sauteed kale recipe relies on a few secret flavor-bomb ingredients to tame the leafy green into a crave-worthy vegetable experience.
  • 1½ Tbs. ghee or bacon grease
  • 1 medium shallot, minced (about 2 tablespoons of minced shallot)
  • 1 large garlic clove, minced
  • 2 tsp. coconut aminos, available here (or substitute 1 tsp. tamari sauce)
  • ½ tsp. mild dijon mustard, such as Annie's Organic Dijon Mustard
  • 1 bunch of kale, preferably smaller stalks which tend to be more tender
  • Unrefined salt and black pepper, to taste
  1. First, de-stem your kale. The stems are too tough for sauteeing. You can do this by removing the stems with your fingers, but that takes a while. So I highly recommend this kale-de-stemmer, which I show in the video above.
  2. Chop the kale into small pieces.
  3. Use a saute pan with high sides and a heavy bottom. A dutch oven works well. Heat the cooking fat over medium heat, then add the shallots. Cook until translucent, abut 2 minutes. Add the garlic and cook briefly until fragrant, about a minute. Add the chopped kale and stir to coat in the oil. Add the coconut aminos and dijon mustard, and stir again.
  4. Saute, stirring frequently, until the kale is tender, about 8 minutes. If the kale starts to stick to the pan, add a couple tablespoons of water or bone broth. This will help soften the kale, and the water will cook off.
  5. Season with salt and pepper before serving and enjoy!
Recipe by Empowered Sustenance at