READY IN 30 mins

Dawn's Kale Side Dish

Read Reviews (18)

"A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken." — Dawn

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 30, 2011

This is delicious. I used all kale (approx. 1 lb.), butter instead of olive oil, and almonds instead of cashews. So, so good.

—JESSERS11581

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Most Helpful Critical Review

Dec 13, 2011

Good, but missing something. Next time I may try throwing something else in it too, like a splash of white wine or cranberries or parmesian cheese.

—HeatherLilly

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23 Ratings

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Aug 09, 2011

FYI: garlic should be minced. I failed to write that in the directions.

—Dawn

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Jul 28, 2011

I made this last night....it was terrific! I used pecans toasted because that's what I had so I can only imagine how good it would be with cashews.

—jenhastert

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Dec 11, 2011

I had been looking for a good Kale recipe because it is so nutritious. The first time I prepared it, I used nuts, but did not the second time and didn't miss them at all and also cut back 1 tablespoon olive oil by not using nuts. Just trying to cut calories! One problem, however, with the recipe, it doesn't give instructions on if the garlic is to be used whole, or cut up. the second time I prepared this, I sliced the garlic to bring out the flavor and it made a positive difference. I also cut up the Kale into bite size pieces so it would be easier to eat. Great taste!

—SharonB

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Nov 22, 2011

1st time I have cooked kale! My grandma, who said she hated kale & is extremely finicky about food ate her whole plateful & said she liked it. (She really won't eat it if she doesn't!) My grandpa liked it so much he took my bowl when I had my backed turned to take the cornbread of the oven! :) No leftovers! Changes: Unless you buy raw cashews, they are roasted. I had some & used them. I bet this would be even better with freshly roasted cashews. Wow. I I had used a little of the bunch of kale for another recipe. I tried to cut a bit from the center, places that looked tougher. I used a bag of baby spinach minus a little, since that is what I had. I used a medium sized shallot since that is what I had (& I'm not as crazy about onions) I used 3 garlic cloves, because I had fewer greens & I tend to find garlic overpowering. This was just right for me, though most people I know would probably be happy with the whole amount. I will probably try 4 if I have the proper amounts. Also, unfortunately I only had black pepper instead of white. It was still wonderful. I made this with "Grandmother's Buttermilk Cornbread" & ham for an easy, quick dinner.

—Cynthia

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Nov 06, 2011

Wow! I have never like vegetables very much. But when I heard how nutrient dense kale was I went searching for how to cook it. I tried this recipe only changing almonds for cashews and I really liked it!

—Leslie Scholz

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Nov 17, 2011

It is excellent by itself but on different occasions I have mixed in seasoned chicken and/or also added garlic shrimp to this dish with wonderful results.

—btownbuddha

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Nutrition

Calories
148 kcal
7%

Carbohydrates
13.7 g
4%

Cholesterol
0 mg
0%

Fat
9.6 g
15%

Fiber
2.9 g
12%

Protein
4.9 g
10%

Sodium
154 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dawn's Kale Side Dish

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 148
Calories from Fat: 87

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 154mg 6 %
Potassium 590mg 17 %
Total Carbohydrates 13.7g 4 %
Dietary Fiber 2.9g 12 %
Protein 4.9g 10 %
** Sugars 1.8g
Vitamin A 252 %
Vitamin C 137 %
Calcium 17 %
Iron 33 %
** Thiamin 13 %
Niacin 16 %
Vitamin B6 21 %
Magnesium 28 %
Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.