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Dawn's Kale Side Dish

Dawn's Kale Side Dish


"A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken."
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30 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 33
  1. 41 Ratings

Most helpful positive review

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

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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

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

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

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 t...

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 gra...

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.

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...

This was a great recipe! My husband and I loved it! Not so many KALE recipes out there to choose from. Thanks again! We will make it again! From Ketchupmustardtak!

My husband is not a veggie eater, but he really needs to eat veggies.. too scared to try but this one turns out really good and delicious and now it's one of his favorite sidedish's. I made a fe...

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